Pistachio ELISA Kit

  • Created on the 13 October, 2017.


Pistachio ELISA kit is designed for determining quantitative amounts of pistachio residues in food (for example cereals, sausage, ice-cream and cookies). This assay has a minimum analytical sensitivity limit of 0.13 ppm.


Pistachio (pistacia vera) belongs to the cashew family and the tree produces seeds that are frequently consumed as food. A very high fraction (approx. 21%) of proteins are present in pistachio seed. Some of these proteins (for example 11S globulin Pis v 2, 2S albumin Pis v 1 and the 7S vicillin Pis v 3) are also found to cause an allergic reaction. Allergy for pistachio nuts can start at a very early age and its symptoms can remain with the affected individual throughout their lifetime. The exact cause of the allergy is still known, often it is inherited by birth or for some people, a cross reactivity with others nuts may cause an allergic reaction. Even eating a very small amount can results in an adverse reaction and the only treatment recommended is to not consume pistachio nut in any form. Adverse reaction is produced even when eating small quantities of pistachio nut in any form. The following pistachio ELISA kit provides a highly sensitive and specific method for detecting pistachio residues in foods such as sausage, cookies, ice-cream and cereals.


The minimum detection sensitivity level of pistachio residues using current pistachio ELISA kit was 0.13 ppm. The standard range for this assay is 1.0 – 40.0 ppm.


  1. Sandwich enzyme-linked immunosorbent assay (ELISA) for detection of cashew nut in foods. J Food Sci. (2011) 76 (9): T218-26. Gaskin F.E. and Taylor S.L.
  2. Influence of processing on the allergenic properties of pistachio nut assessed in vitro. J Agric Food Chem. (2010) 58 (18): 10231-5. Noorbakhsh R., et al.
  3. A rapid aflatoxin B1 ELISA: development and validation with reduced matrix effects for peanuts, corn, pistachio, and Soybeans. J Agric Food Chem. (2004) 52 (10): 2746-55. Lee N.A., et al.
  4. Evaluation of cultivar susceptibility and storage periods towards aflatoxin B1 contamination on pistachio nuts. Mycotoxin Res. (2010) 26 (3): 199-203. Bensassi F., et al.


  • Full Name: Pistachio ELISA Kit
  • Sample Type: Food
  • Sensitivity: 0.13 ppm



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