20.500.12556/RUL-188796 Correlations of the apple allergen proteins Mal d 1 and Mal d 3 with phenolic compounds in different apple varieties Apples 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. apple Malus × domestica phenolic compounds allergenic proteins mal d 1 mal d 3 jablana fenolne spojine alergeni kemična sestava alergene beljakovine true false true Angleški jezik Slovenski jezik Članek v reviji 2026-09-28 12:17:19 2026-09-28 12:17:22 2026-09-29 04:06:22 0000-00-00 00:00:00 2026 0 0 15 str. art. 109526 Vol. 159 2026 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 634 0889-1575 10.1016/j.jfca.2026.109526 292711683 1-s2.0-S0889157526006691-main.pdf 1-s2.0-S0889157526006691-main.pdf 1 6E2B592161FCE2DD4D507B73976F1DFF 8425762bf63b6f004bab5049e88fba4b0400565a5c9d3a7bde18d464e0684657 00a5bdda-bb26-11f1-8bc5-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=249135 https://doi.org/10.1016/j.jfca.2026.109526 1 b575d8cc-bb25-11f1-8bc5-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=249134 Biotehniška fakulteta 0 0 0