Antibacterial and Antioxidant Activity of Ecoenzyme Solution Prepared from Papaya, Pineapple, and Kasturi Orange Fruits: Experimental and Molecular Docking Studies

<table class="table-group" id="tab5"><tr><td><table class="table"><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr class="thead"><td class="align_left">Sample concentration (ppm)</td><td class="align_center">Absorbance</td><td class="align_center">Inhibition (%)</td><td class="align_center">IC<sub>50</sub> (ppm)</td></tr><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr><td class="align_left">25</td><td class="align_center">0.409</td><td class="align_center">52.55</td><td class="align_left"></td></tr><tr><td class="align_left">50</td><td class="align_center">0.366</td><td class="align_center">57.34</td><td class="align_left"></td></tr><tr><td class="align_left">75</td><td class="align_center">0.305</td><td class="align_center">64.62</td><td class="align_center">22.54</td></tr><tr><td class="align_left">100</td><td class="align_center">0.243</td><td class="align_center">72.81</td><td class="align_left"></td></tr><tr><td class="align_left">125</td><td class="align_center">0.145</td><td class="align_center">83.18</td><td class="align_left"></td></tr><tr><td class="align_left">DPPH</td><td class="align_center">0.862</td><td class="align_center">—</td><td class="align_left"></td></tr><tr class="table-tr"><td colspan="4"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>The IC<sub>50</sub> of antioxidant activity EE fermented for 10 days.</div>

Journal of Food Processing and Preservation

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Table 5

Table 5: Antibacterial and Antioxidant Activity of Ecoenzyme Solution Prepared from Papaya, Pineapple, and Kasturi Orange Fruits: Experimental and Molecular Docking Studies 

Table 5 | Antibacterial and Antioxidant Activity of Ecoenzyme Solution Prepared from Papaya, Pineapple, and Kasturi Orange Fruits: Experimental and Molecular Docking Studies 