Peanut ELISA Kit


Peanut ELISA kit can be used for measuring quantitative amounts of peanut residues in food (such as cookies, chocolate, ice cream and cereals). This assay has a minimum analytical sensitivity limit of 0.1 ppm.


Peanut (also called goober and groundnut), it is a legume crop which is classified as Arachis hypogaea. The fraction of proteins (approx. 25%) is relatively high in peanuts and it is these proteins that are found to cause allergic reactions (proteins like conarachins and arachins).

Some people have reported from mild to severe experiences of allergic reactions to exposure to peanuts. The symptoms can range anything from watery eyes to fatal anaphylactic shock, if left untreated. For these people even consuming a small quantity of peanut can lead a reaction. Cross-contamination, which usually occurs during many production process is also often noticed (for example during the production of chocolate).


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 peanut antibodies.
  • Peanut Standards 1-5: Concentration 0, 1, 4, 10, 40 ppm.
  • Conjugate (Anti-Peanut-Peroxidase).
  • Substrate Solution (TMB).
  • Stop Solution (1 N acidic solution).
  • Extraction and sample dilution buffer (Tris)(10x).
  • Washing Solution (10x Concentrate).
  • Instruction Manual.


The minimum detection sensitivity level of peanut residues using current peanut ELISA kit was 0.1 ppm. The standard range for this assay is 1.0 – 40.0 ppm.


– Peanut: ELISA
– Sensitivity: Limit of detection, LOD (0.1ppm), Limit of quantification, LOQ (1.0ppm)
– Specificity (Cross Reactivity): Gum arabic (0.003%), Fenugreek (0.0002%), Soy (0.0002%). No cross reaction was detected for the following: Almond, Corn, Peach kernel, Apple, Cumin, Pecan nut, Barley, Dried milk, Pine nut, Bean, Garlic, Pistachio, Bell pepper, Gelatine, Plum kernel, Brazil nut, Gluten, Poppy seed, Buckwheat, Hazelnut, Pumpkin seed, Cashew nuts, Lecithin, Rice, Cherry kernel, Lupin, Rye, Chestnut, Macadamia nut, Sesame, Chickpea, Mahaleb kernel, Sunflower seed, Chili, Oats, Walnut, Cocoa, Pea, Wheat, Coconut.
– Intra-Assay Precision: 7 – 10%
– Inter-Assay Precision: 2 – 11%
– Linearity: 85 – 115%
– Recovery: Chocolate (110%), Cookies (101%), Cereals (100%), Ice cream (90%).


  1. ELISA kit for peanut protein determination: collaborative study. J AOAC Int. (2013) 96 (5): 1041-7. Lexmaulová H., et al.
  2. Impact of thermal processing on ELISA detection of peanut allergens. J Agric Food Chem. (2013) 61 (24): 5649-58. Fu T.J. and Maks N.
  3. Immune reactivities to peanut proteins, agglutinins, and oleosins. Altern Ther Health Med. (2015) 21 Suppl 1: 73-9. Vojdani A.
  4. Effect of processing on the detectability of peanut protein by ELISA. Food Chem. (2013) 141 (3): 1651-4. Iqbal A. and Ateeq N.
  5. Comparison of six commercial ELISA kits for their specificity and sensitivity in detecting different major peanut allergens. J Agric Food Chem. (2015) 63 (6): 1849-55. Jayasena S., et al.


  • Full Name: Peanut ELISA Kit
  • Sample Type: Food (Ice Cream, Cookies, Cereals, Chocolate)
  • Sensitivity: 0.1 ppm



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