Flavonoids, a large proportion of secondary metabolites produced by higher plants (Agati et al., 2013), have an important role in organoleptic properties of various foods and physiological processes (Agati et al., 2012;Santos-Buelga & González-Paramás, 2016;Su et al., 2018). These compounds exist naturally in forms of their glycosides (Slamova et al., 2018) with low aqueous solubility and lipophilicity, and deglycosylation of flavonoids are commonly able to improve the biological activity through solubility improvement