Physicochemical, functional and antioxidant properties of four polysaccharides sequentially extracted from jute (Corchorus olitorius L.) leaves

Jute ( Corchorus olitorius L.) leaves have long been consumed as an edible vegetable in Asia and Africa, which are underexplored sources of bioactive polysaccharides. This study employed sequential solvent extraction (water, oxalate, acid, alkali) to isolate four novel polysaccharide fractions (WJP, OJP, HJP, AJP) and evaluated their structural, functional, and antioxidant properties. Polysaccharides were characterized for chemical composition, monosaccharide profile, molecular weight, and microstructure. Functional properties (oil/water holding, emulsification, rheology) and DPPH/ABTS scavenging activities were assessed against commercial citrus pectin (CP). All polysaccharide fractions were RG-I dominant with solvent-dependent features. WJP had the highest M w (3.30 × 10 6  Da) and viscosity; OJP showed peak emulsification linked to high DE (27.79 %); HJP exhibited superior emulsion stability from extensive branching; AJP contained abundant protein (12.70 %) and phenolics (59.46 mg GAE/g), driving exceptional antioxidant capacity. Functionally, jute leaf polysaccharides surpassed CP in OHC, WHC, and emulsification. Outperforming antioxidant activities of AJP and WJP correlated with protein-phenolic content and structural features. Solvent-directed sequential extraction yields jute polysaccharides with customizable functionality. OJP (emulsifier), WJP (thickener), and AJP/WJP (antioxidants) offer sustainable, high-performance alternatives to commercial hydrocolloids, contingent on further purification.