Pecan Nut ELISA Kit


Pecan nut ELISA kit is intended for detecting quantitative levels of pecan nut residues in food (for example sausage, cereals, ice cream and chocolate). This assay has a minimum analytical sensitivity limit of 0.2 ppm.


Pecan (also known as Carya illinoinensis) is a nut which comes from a tree that belongs to the walnut family (called Juglandiaceae). It is a species of the hickory native to Mexico and southern regions of United States. The amount of protein which is contained in a pecan nut is approx. 9% and some of these proteins are found to cause allergic reactions (for example the 11S legumin Car I 4 and the 2S albumin Car I 1).

The symptoms of pecan allergy vary considerably from one individual to another and this can also fluctuate from being mild to life-threatening in a single a single person based other specific factors and how much is consumed. Usually, the symptoms occur quickly within one hour of eating a pecan or a pecan-containing substance. The most common symptoms include: swelling, itching, vomiting, hives, wheezing, shortness of breath, coughing, nausea, dizziness, loss of consciousness and diarrhea.

One of the most effective way in preventing an allergic reaction is to avoid pecan exposure, this is quite difficult since very low levels of pecan nut can trigger an allergic reaction and in some severe cases lead to anaphylactic shock. Also, the existence of cross-contamination, is often noticed that is frequently due to a number of production process.


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 pecan nut antibodies.
  • Pecan nut Standards 1-5: Concentration 0, 2, 6, 20, 60 ppm.
  • Conjugate (Anti-Pecan-Nut-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 pecan nut residues using current pecan nut ELISA kit was 0.2 ppm. The standard range for this assay is 2.0 – 60.0 ppm.


– Pecan Nut: ELISA
– Sensitivity: Limit of detection, LOD (0.2ppm), Limit of quantification, LOQ (2.0ppm)
– Intra-Assay Precision: 8%
– Inter-Assay Precision: 6 – 11%
– Linearity: 86 – 96%
– Specificity (Cross Reactivity): Walnut (0.0035%), Carrot (0.0006%), Hazelnut, Macadamia nut (0.0003%). No cross reaction was detected for the following: Almond, Chestnut, Egg white powder, Onion, Rapeseed, Apricot, Chicken, Ewe’s milk, Paprika, Rice, Barley, Chickpea, Fish gelatine, Pea, Rye, Bean (white), Cocoa, Gliadin, Peach, Saccharose, Beef, Coconut, Goat’s milk, Peanut, Sesame, Bovine gelatine, Cod, Guar gum, Pepper, Shrimp (cooked), Brazil nut, Corn, Kiwi, Pine seed, Shrimp (raw), Buckwheat, Cow’ milk, Lamb, Pistachio, Soy, Carob gum, Crab (cooked), Lentil, Plum, Soy lecithin, Cashew, Crab (raw), Lupin, Poppy seed, Sunfl. Seeds, Cayenne, Cress, Mustard, Pork, Tofu, Celery, Cumin, Nutmeg, Potato, Tomato, Cherry, Egg, Oats, Pumpkin seed, Wheat.
– Recovery: Cornflakes (114%), Cookies (107%), Ice-cream (93%), Sausage (92%), Chocolate (78%).


  1. Detection of walnut residues in foods using an enzyme-linked immunosorbent assay. J Food Sci. (2009) 74 (6): T51-7. Niemann L., et al.
  2. Biochemical composition and immunological comparison of select pecan [Caryaillinoinensis (Wangenh.) K. Koch] cultivars. J Agric Food Chem. (2007) 55 (24): 9899-907. Venkatachalam M., et al.
  3. Cloning and characterization of 2S albumin, Car i 1, a major allergen in pecan. J Agric Food Chem. (2011) 59 (8): 4130-9. Sharma G.M., et al.
  4. 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.


  • Full Name: Pecan Nut ELISA Kit
  • Sample Type: Food (Sausage, Ice, Cream, Cereals, Chocolate)
  • Sensitivity: 0.2 ppm



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