Coconut ELISA Kit

Full Name: Coconut ELISA Kit
Sample Type: Food (Sausage, Cereals, Chocolate, Ice Cream, Cookies)
Sensitivity: 0.4 ppm


Coconut tree (Cocos nucifera) is the only species in the genus Cocos and this 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.

The proteins found in a coconut can lead to food allergies and this may result in anaphylaxis. However, these 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. About 2% of people who consume nuts for long periods of time will develop an allergy that reacts to coconut.


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.


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-coconut antibodies.
  • Coconut Standards 1-5: Concentration 0, 2, 5, 15, 30 ppm.
  • Conjugate (Anti-Coconut-Peroxidase).
  • Substrate Solution (TMB).
  • Stop Solution (0.5 M H2SO4).
  • Extraction and sample dilution buffer (TRIS)(10x).
  • Washing Solution (10x Concentrate).
  • Instruction Manual.


The minimum detection sensitivity level of coconut using current coconut ELISA kit was 0.4 ppm. The standard range for this assay is 2.0 – 30.0 ppm.


– Sensitivity: Limit of detection, LOD (0.4ppm), Limit of quantification, LOQ (2.0ppm)
– Intra-Assay Precision: 4%
– Inter-Assay Precision: 6 – 10%
– Linearity: 102 – 125%
– Cross Reactivity: No cross reaction was detected for the following: Almond, Egg, Pine seed, Apricot, Egg white powder, Pistachio, Barley, Ewe’s milk, Plum, Bean (white), Gelatin, Poppy seed, Beef, Gliadin, Pork, Brazil nut, Goat’s milk, Potato, Buckwheat, Guar flour, Pumpkin seed, Carob gum, Hazelnut, Rice, Carrot, Isinglass, Rye, Cashew, Kiwi, Saccharose, Celery, Lentil, Sesame, Cherry, Lupin, Shrimp (cooked), Chervil, Macadamia nut, Shrimp (raw), Chestnut, Milk, Soy, Chick pea, Mustard, Soy lecithin, Chicken, Oats, Sunflower seed, Cocoa, Pea, Tofu, Cod, Peach, Tomato, Corn, Peanut, Walnut, Cress, Pecan, Wheat.
– Recovery: Cornflakes (102%), Cookies (92%), Chocolate (87%), Sausage (80%), Ice-cream (74%).


  1. Immunochemical characterization of cocos nucifera pollen. J Allergy Clin Immunol. (1989) 84 (3): 378-85. Jaggi K.S., et al.
  2. Reliable enzyme-linked immunosorbent assay for the determination of coconut-milk proteins in processed foods. J Agric Food Chem. (2011) 59 (6): 2131-6. Surojanametakul V., et al.
  3. Molecular biology of Ganoderma pathogenicity and diagnosis in coconut_seedlings. Folia Microbiol (Praha). (2009) 54 (2): 147-52. Kandan A., et al.
  4. Cocos nucifera pollen inducing allergy: sensitivity test and immunological study. Indian J Exp Biol. (1995) 33 (7): 489-96. Karmakar P.R. and Chatterjee B.P.


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