Amylase-assisted extraction alters nutritional and physicochemical properties of polysaccharides and saponins isolated from spp.

This study aimed to evaluate the efficacy of amylase in hydrolyzing complex carbohydrates of different parts of spp. The aqueous extracts of the samples were analyzed for their selected nutritional composition and physicochemical properties. The purified extracts were also structurally characterized. The aqueous canopy extracts of red-purple had a notably higher total sugar and saponin content than their stalks, but not for the black-type . The enzymatic extraction effectively improved the extraction yields, whereas the amounts of sugars and saponins in some extracts were increased after the enzymatic treatment. The results also showed that only those enzyme-treated cultivated black canopy had increased total sugar and total saponin content. The antioxidant activities of all stalk extracts were higher than the canopy extracts. Their emulsifying properties were comparable with lecithin due to their high saponin content. Therefore, these extracts are new natural emulsifiers.