- Created on the 5 October, 2017.
Coconut tree (Cocos nucifera) is the only species present in the genus Cocos, it belongs to the palm family (Arecaceae). They are well known for their great versatility that is evident from the large number of traditional uses for it, ranging from cosmetics to food. The various parts of the coconut have been used for many culinary purposes for example: the seed provides oil for cooking, frying, cooking, and making margarine; the white, fleshy part of the seed (coconut meat) can be used either fresh or dried in cooking desserts and confections (such as macaroons); coconut milk or desiccated coconut can be used in curries and coconut flour has been developed for baking and even combating malnutrition. Dried coconut is useful as a filling for many chocolate bars. Another product which is frequently manufactured from coconut is coconut oil. This is increasing being used for frying and cooking. However, proteins that are present in coconut can lead to food allergies and this may result in anaphylaxis. However, coconut allergies are found to be relatively seldom, but there is the possibility of them being distinct in particular cases. Compared to many of the other nuts these proteins are still very poorly characterised. This ELISA assay provides a highly sensitive detection system for detecting quantitative concentrations of coconut residues in cereals, cookies, chocolate, sausage and ice-cream.
Coconut ELISA kit is designed for analysing quantitative levels of coconut in food samples (such as chocolate, cereals, ice-cream, cookies and sausage). This assay has a minimum analytical sensitivity limit of 0.4 ppm.
The minimum detection sensitivity level of coconut using this coconut ELISA kit was 0.4 ppm. The standard assay range for this kit is 2.0 – 30.0 ppm.
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- Full Name: Coconut ELISA Kit
- Sample Type: Food
- Sensitivity: 0.4 ppm