Correlations of the apple allergen proteins Mal d 1 and Mal d 3 with phenolic compounds in different apple varietiesGostinčar, Kristina (Avtor) Mikulič Petkovšek, Maja (Avtor) Osterc, Gregor (Avtor) Berne, Sabina (Avtor) Luthar, Zlata (Avtor) appleMalus × domesticaphenolic compoundsallergenic proteinsmal d 1mal d 3Apples are among the most widely consumed fruits in temperate regions, yet they can trigger allergic reactions in a considerable part of the European population. This study investigated the content of the two major apple allergens, Mal d 1 and Mal d 3, as well as the phenolic compound profile and their correlations in 13 apple varieties. Significant variety-dependent variation was observed in both allergen and phenolic compound contents. Mal d 1 levels were highest in the peel of Blaucher Wadenswill and Ingol, while pulp samples contained significantly lower levels. The significantly highest Mal d 3 content was detected in the peel of Golden Delicious, although differences among the remaining varieties were not significant. Total phenolic content showed a negative, but non-significant, correlation with both Mal d 1 and Mal d 3. Similarly, no significant correlations between allergen content and individual phenolic compounds were observed in the peel, although several compounds exhibited moderate negative correlation trends. In the pulp, significant negative correlations were identified between allergen levels and 3-p-coumaroylquinic acid, 4-p-coumaroylquinic acid, procyanidin dimer 2 and phloretin-2-O-xyloglucoside. These results suggest that specific phenolic compounds may contribute to allergen modulation, providing new insights into allergen-phenolic interactions.20262026-09-28 12:17:19Članek v reviji188796UDK: 634ISSN pri članku: 0889-1575DOI: 10.1016/j.jfca.2026.109526COBISS_ID: 292711683sl