Hazelnut ELISA Kit


Hazelnut ELISA kit is intended for quantitative measurement of presence of hazelnut in foods (such as cookies, chocolate, ice cream and cereals). This assay has a minimum analytical sensitivity limit of 0.3 ppm.


Hazelnut (also called by the name Corylus avellana) is a member of the birch plant and it is a particularly versatile nut due to the many different ways that it can used. The fraction of proteins present in hazelnut is relatively high (approx. 15%), with many of these proteins responsible for causing an allergy (for example Cor a 9 or Cor a 11). They are also useful in a large number of production processes since they are stable due to its high heat resistant capability.

Hazelnut allergies are often quite serious and in some cases can cause life-threatening reactions. In some instances small quantity of hazelnuts can lead to an allergic reaction, which may result in anaphylactic shock in severe cases. Cross-contamination exists as a consequence of a number of different production process (for example during the production of chocolate), this explains the fact that the presence of hazelnut residues can’t be excluded in foods.


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-hazelnut antibodies.
  • Hazelnut Standards 1-5: Concentration 0, 1, 4, 10, 40 ppm.
  • Conjugate (Anti-Hazelnut-Peroxidase).
  • Substrate Solution (TMB).
  • Stop Solution (0.5 M H2SO4).
  • Extraction and sample dilution buffer (Tris)(10x).
  • Washing Solution (PBS + Tween 20)(10x Concentrate).
  • Instruction Manual.


The minimum detection sensitivity level of hazelnut using current hazelnut ELISA kit was 0.3 ppm. The standard range for this assay is 1.0 – 40.0 ppm.


– Hazelnut: ELISA
– Sensitivity: Limit of detection, LOD (0.03ppm), Limit of quantification, LOQ (1.0ppm)
– Cross Reactivity: Walnut (< 0.0022%). No cross reaction was detected for the following: Wheat, Soy, Brazil nut, Barley, Poppy seed, Pistachio, Rye, Sunflower seed, Macadamia nut, Oats, Pumpkin seed, Chestnut, Buckwheat, Pine nuts, Cocoa, Corn, Cashew nut, Dried milk, Rice, Sesame, Gluten, Pea, Peanut, Lecithin, Chickpea, Almond, Gelatine, Bean, Coconut, Apple.
– Intra-Assay Precision: 7 – 12%
– Inter-Assay Precision: 3 – 13%
– Linearity: 87 – 121%
– Recovery: Cookies (101%), Cereals (99%), Ice cream (90%), Chocolate (83%).


  1. Development of a sandwich ELISA-type system for the detection and quantification of hazelnut in model chocolates. Food Chem. (2015) 173: 257-65. Costa J., et al.
  2. Detection of hazelnut in foods using ELISA: challenges related to the detectability in processed foodstuffs. J AOAC Int. (2012) 95 (1): 149-56. Cucu T., et al.
  3. Detection of hazelnuts and almonds using commercial ELISA test kits. Anal Bioanal Chem. (2010) 396 (5): 1939-45. Garber E.A. and Perry J.
  4. Development of a highly sensitive and robust Cor a 9 specific enzyme-linked immunosorbent assay for the detection of hazelnut traces. Anal Chim Acta. (2011) 708 (1-2): 116-22. Trashin S.A., et al.
  5. Hazelnut Allergens: Molecular Characterization, Detection, and Clinical Relevance. Crit Rev Food Sci Nutr. (2016) 56 (15): 2579-2605. Review. Costa J., et al.


  • Full Name: Hazelnut ELISA Kit
  • Sample Type: Food (Cookies, Chocolate, Cereals, Ice Cream)
  • Sensitivity: 0.3 ppm



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