Cashew ELISA Kit


Cashew ELISA kit is designed for determining quantitative levels of cashew in food (such as chocolate, ice-cream, cereals and cookies). This assay has a minimum analytical sensitivity limit of 0.2 ppm.


Cashew tree (Anacardium occidentale) is a tropical evergreen tree that belongs to the Anacardiaceae family and it produces cashew seed and cashew apple. These seed shells have been used to yields derivatives which are useful in many applications such as paints, waterproofing and lubricants. Cashews have a lower fat content when compared to most other nuts, approx. 82% is unsaturated fatty acids and around 66% of this is heart-healthy monounsaturated fats.

Studies have indicated that people allergic to cashew are also allergic to pistachio (process called cross-reactivity), both of these nuts are botanically related. Cashew food allergies are usually linked to the presence of IgE antibodies which are directed against the major seed storage proteins in Cashew (namely 13S globulin proteins and 2S albumins). It has been found to frequently induce symptoms of food allergy, hypersensitivity reactions and atopic dermatitis in individuals that are sensitised.


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-cashew antibodies.
  • Cashew Standards 1-5: Concentration 0, 2, 6, 20, 60 ppm.
  • Conjugate (Anti-Cashew-Peroxidase).
  • Substrate Solution (TMB).
  • Stop Solution.
  • Extraction and sample dilution buffer (Tris)(10x Concentrate).
  • Washing Solution (10x).
  • Instruction Manual.


The minimum detection sensitivity level of cashew using current cashew ELISA kit was 0.2 ppm. The standard range for this assay is 2.0 – 60.0 ppm.


– Cashew: ELISA
– Sensitivity: Limit of detection, LOD (0.2ppm), Limit of quantification, LOQ (2.0ppm)
– Intra-Assay Precision: 4 – 5%
– Inter-Assay Precision: 3 – 6%
– Linearity: 107 – 131%
– Cross Reactivity: The following displayed some cross reactions: Pistachio (4%). No cross reaction was detected for the following: Almond, Cow’s milk, Pork meat, Apricot, Egg, Potato, Barley, Gliadin, Pumpkin seed, Bean, Goat’s milk, Rice, Beef, Guar gum, Rye, Bovine gelatin, Hazelnut, Saccharose, Brazil nut, Kiwi, Sesame, Buckwheat, Lentil, Sheep’s milk, Carob gum, Lupin, Shrimps (cooked), Carrot, Macadamia, Shrimps (raw), Celery, Mustard, Soy, Chestnut, Oats, Soy lecithin, Chicken, Pea, Sunflower seed, Chickpea, Peanut, Tomato, Cocoa, Pecan, Walnut, Coconut, Pine seed, Wheat, Cod, Plum, Pork meat, Corn, Poppy seed.
– Recovery: Cookies (109%), Dark Chocolate (102%), Cereals (98%), Ice-cream (93%).


  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. In vitro digestion of soluble cashew proteins and characterization of surviving IgE-reactive peptides. Mol Nutr Food Res. (2014) 58 (4): 884-93. Mattison C.P., et al.
  3. Treatment with oleic acid reduces IgE binding to peanut and cashew allergens. Food Chem. (2015) 180: 295-300. Chung S.Y., et al.
  4. In vivo and T cell cross-reactivity between walnut, cashew and peanut. Int Arch AllergyImmunol. (2009) 148 (2): 109-17. Kulis M., et al.
  5. Decreased immunoglobulin E (IgE) binding to cashew allergens following sodium sulfite treatment and heating. J Agric Food Chem. (2014) 62 (28): 6746-55. Mattison C.P., et al.


  • Full Name: Cashew ELISA Kit
  • Sample Type: Food (Chocolate, Cookies, Ice Cream, Cereals)
  • Sensitivity: 0.2 ppm



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