The bioactivities of ecoenzymes derived from fruit peels and their secondary metabolites

This research investigates the antibacterial and antioxidant properties of ecoenzymes produced from fruit peel residues to assess their effectiveness as bioactive substances. The ecoenzyme was made by fermenting leftover fruit peels from the home, such as watermelon, mango, orange, and melon peels, over the course of a year using molasses and water combined in a 1:3:10 ratio. The disc diffusion method was used to assess the antibacterial activity against strains of Salmonella typhi, Bacillus subtillis, Staphylococcus aureus, and Escherichia coli. Meanwhile, antioxidant capacity was measured via the DPPH free radical scavenging assay, and chemical constituents were profiled through LC-MS/MS analysis. Results revealed a direct relationship between the concentration of eco-enzyme (ranging from 0% to 50%) and its bioactivity. The ecoenzyme proved to be the most effective antibacterial agent against E. coli at a 50% concentration (79,3%), with significant inhibitory activity also shown against S. aureus (71,4%), S. typhi (70,1%), and B. subtillis (72,4%). In comparison to the reference standard ascorbic acid (10.07 µg/mL), the antioxidant activity, as measured by IC50, exhibited a moderate capability (119,9 µg/mL). Chemical research revealed a number of key bioactive components, including heterocyclic compounds like 4-Methoxy-3-nitrobenzyl-oxadiazole and flavonoids like tangeritin, sinensetin, and demethylnobiletin, which most likely support the reported antioxidant and antibacterial properties. These findings imply that ecoenzymes made from fruit peels have potential as adaptable natural agents with uses in the environmental, cosmetic, and pharmaceutical industries. They also support environmentally friendly methods of waste valorization and the development of bioactive products.