Brazil Nut ELISA Kit

Full Name: Brazil Nut ELISA Kit
Sample Type: Food (Sausage, Chocolate, Ice Cream, Cereals, Cookies)
Sensitivity: 0.02 ppm


Brazil nut (Bertholletia excelsa) belongs to the Lecythidaceae family and is the only species in the montypic genus Bertholletia. This family is in the order Ericales, which includes some other more well-known plants for example; cranberries, blueberries, tea, sapote, phlox, persimmons and gutta-percha. The Brazil nut tree is in the family of trees that is also known as Sapote family. It goes by many names such as; brasiliense, pichi-pichi, ama-ama and maraña de ixiú. The fruit is eaten raw or cooked with sugar or vanilla and it can be dried to make a syrup or an jam.

The Brazil nut fruit was named after the French scientist Ferdinand-Jean-Baptiste Berthollet who studied the chemical composition of many substances in 1789. It was originally called Bertholletia excelsa but was renamed to sancochayote by Linnaeus. The tree’s bark is also used for medicinal purposes because it is said to be anti-inflammatory and analgesic properties are also very high in this tree’s bark. The tree is also called aesculus hippocastanum, an acacia. The edible fruit grows on one foot long stalks that are around four inches wide which are called peduncles.


Brazil nut ELISA kit is a method for detecting quantitative amounts of Brazil nut in food (such as ice-cream, cookies, chocolate, cereals and sausage). This assay has a minimum analytical sensitivity limit of 0.02 ppm.


All reagents supplied need to be stored at 2 °C – 8 °C, unopened reagents will retain reactivity until expiration date. Do not use reagents beyond this date.

  • Microtiter Plate: Coated with anti-brazil nut antibodies.
  • Brazil nut Standards 1-5: Concentration 0, 1, 4, 10, 40 ppm.
  • Conjugate (Anti-Brazil Nut-Peroxidase).
  • Substrate Solution (TMB).
  • Stop Solution (0.5 M H2SO4).
  • Extraction and sample dilution buffer (TRIS)(10x Conc.).
  • Washing Solution (10x concentrate).
  • Instruction Manual.


The minimum detection sensitivity level of Brazil nut using current Brazil nut ELISA kit was 0.02 ppm. The standard range for this assay is 1.0 – 40.0 ppm.


– Sensitivity: Limit of detection, LOD (0.2ppm), Limit of quantification, LOQ (1.0ppm)
– Intra-Assay Precision: 8%
– Inter-Assay Precision: 2.6 – 3.8%
– Cross Reactivity: The following displayed some cross reactions: Hazelnut (0.0007%), Pecan nut (0.0002%). No cross reaction was detected for the following: Almond, Crab (raw), Peanut, Apricot, Cress, Pepper, Barley, Cumin, Pine seed, Bean (white), Egg, Pistachio, Beef, Egg white powder, Plum, Bovine gelatin, Ewe’s milk, Poppy seed, Buckwheat, Fish gelatin, Pork, Caraway, Gliadin, Potato, Carob gum, Goat’s milk, Pumpkin seed, Carrot, Guar gum, Rapeseed, Cashew, Isinglass, Rice, Cayenne, Kiwi, Rye, Celery, Lamb, Saccharose, Cherry, Lentil, Sesame, Chestnut, Lupin, Shrimp (cooked), Chevil, Macadamia, Shrimp (raw), Chicken, Mustard, Soy, Chickpea, Nutmeg, Soy lecithin, Cocoa, Oats, Sunflower seeds, Coconut, Onion, Tofu, Cod, Paprika, Tomato, Corn, Pea, Walnut, Cow’ milk, Peach, Wheat, Crab  (cooked).
– Recovery: Cornflakes (112%), Ice-cream (107%), Cookies (93%), Sausage (90%), Chocolate (76%).


  1. A sensitive and robust competitive enzyme-linked immunosorbent assay for Brazil-nut (Bertholletia excelsa L.) detection. J Agric Food Chem. (2009) 57 (2): 769-76. Sharma G.M., et al.
  2. Immunological analysis of allergenic cross-reactivity between peanut and tree nuts. Clin Exp Allergy. (2003) 33 (9): 1273-80. de Leon M.P., et al.
  3. Selection of recombinant antibodies by phage display technology and application for detection of allergenic Brazil nut (Bertholletia excelsa) in processed foods. J Agric Food Chem. (2013) 61 (43): 10310-9. de la Cruz S., et al.
  4. Multi-allergen screening immunoassay for the detection of protein markers of peanut and four tree nuts in chocolate. Food Addit Contam. (2005) 22 (8): 709-15. Ben Rejeb S., et al.


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