Eco-enzymes, produced through the fermentation of organic waste, represent a sustainable solution to environmental challenges while generating valuable bioactive compounds. This study compared eco-enzymes derived from banana peels (EEBP) and moringa leaves (EEML) under identical fermentation conditions. Antioxidant analyses revealed that moringa leaf eco-enzyme exhibited significantly higher DPPH radical scavenging activity (75.46% vs 56.49%, p 0.05). Overall, moringa leaf eco-enzyme demonstrated superior antioxidant, enzymatic, and antimicrobial properties, highlighting its potential as a more effective bioactive eco-enzyme.
Karibi et al. (Sun,) studied this question.