A form of -glucosidase was isolated and purified from fresh (Ramat.) Tzvel. '' () and its enzymatic properties explored in this study. The purified enzyme and flavonoids were reacted in a water bath to ascertain the composition of the reactants. Flavonoid glycoside and aglycon concentrations in varied significantly depending on processing method. The concentration of flavonoid glycosides in decreased and flavonoid aglycons increased due to heat-activation of -glucosidase which hydrolyzed the flavonoid glycosides in to aglycons.
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[This corrects the article DOI: 10.1186/s13065-019-0645-0.].
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