We studied the relationship between the content of phenolic compounds and the allergenic proteins Mal d 1 and Mal d 3 in four apple varieties (‘Crown Prince Rudolph’, ‘Gala’, ‘Topaz’, and ‘Golden Delicious’), analysing both the flesh and peel of the fruit. This study aimed to determine whether differences in phenolic and protein contents exist among cultivars and tissues (flesh/peel), and to identify a potential correlation between the phenolic profile and the expression of allergenic proteins. Phenolic compounds were quantified using high-performance liquid chromatography (HPLC), while allergenic proteins were determined using Western blot analysis with subsequent quantification in the ImageJ program (version 1.54p, USA). We found statistically significant differences in phenolic compounds among cultivars. ‘Topaz’ and ‘Gala’ showed the highest flavanol content in the peel, while ‘Gala’ also showed the highest content of anthocyanins. Mal d 1 protein was detected in all cultivars, with the highest levels measured in the flesh of ‘Crown Prince Rudolph’ and in the peel of ‘Topaz’, whereas Mal d 3 protein was detected only in the peel. Correlation analysis showed a strong negative association between Mal d 1 and hydroxycinnamic acids, and a positive correlation with dihydrochalcones and flavanols. The findings indicate that both the phenolic profile and allergenic potential of apples are strongly dependent on cultivar and fruit tissue. The results contribute to a better understanding of the interaction between the biosynthesis of phenolic compounds and allergenic proteins in apple and support targeted selection of cultivars with reduced allergenicity while preserving nutritional value.
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