Sesame ELISA Kit

Full Name: Sesame ELISA Kit
Sample Type: Food (Bakery, Ice Cream, Sauces, Soups, Sausage)
Sensitivity: 0.2 ppm


Sesame is a flowering plant from the genus Sesamum (also called benne) which belongs to the family of Pedaliaceae. It has one of the highest oil content when compared to any other seeds and with its nutty, rich flavour is a common ingredient in cuisines throughout the world, from baked goods to sushi. The fraction of proteins (approx. 16-32%) in sesame seed is relatively high and it is these proteins which are known for being allergic. Sesame seed consumption results in a comparatively mild incidence of anaphylaxis.

For a person who is allergic to sesame, the hidden allergens in food can cause many critical problems since it is used in a large number of food preparations. To be sure of preventing a reaction, it is critical to avoid consuming sesame containing foods, researcher have highlighted sesame allergy as being a serious, significant and a growing issue since it is increasingly used in our diets. Sesame oil and sesame seeds are common ingredients in many dishes, including some types of bread.


Sesame ELISA kit is a procedure designed for detecting quantitative concentrations of sesame residues in food (such as bakery products, ice cream, soups, sauces and sausage). This assay has a minimum analytical sensitivity limit of 0.2 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-sesame antibodies.
  • Sesame Standards 1-5: Concentration 0, 2, 5, 15, 30 ppm.
  • Conjugate (Anti-Sesame-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 sesame residues using current sesame ELISA kit was 0.2 ppm. The standard range for this assay is 2.0 – 30.0 ppm.


– Sensitivity: Limit of detection, LOD (0.2ppm), Limit of quantification, LOQ (2.0ppm)
– Intra-Assay Precision: 5 – 12%
– Inter-Assay Precision: 4 – 10%
– Linearity: 73 – 129%
– Specificity (Cross Reactivity): Black Sesame (30%), Chia (0.36%), Psyllium husk (0.1%), Onion (0.0007%), Cayenne (0.0006%), Sunflower seeds (0.0003%). No cross reaction was detected for the following: Almond, Corn, Pea, Barley, Cow’s milk, Peanut, Bean (white) Crab (cooked), Pecan, Beef, Crab (raw), Pepper, Black cumin, Cress, Pine seed, Bovine gelatine, Cumin, Pistachio, Brazil nut, Egg, Plum, Buckwheat, Fish gelatine, Poppy seed, Caraway, Gliadin, Pork, Carob gum, Goat’s milk, Potato, Carrot, Guar gum, Pumpkin seed, Cashew, Hazelnut, Rice, Celery, Isinglass, Rye, Cherry, Kiwi, Saccharose, Chervil, Lamb, Shrimp (cooked), Chestnut, Lentil, Shrimp (raw), Chicken, Lupin, Soy flour, Chickpea, Macadamia, Soy lecitihin, Chili, Mustard, Tomato, Cocoa, Nutmeg, Walnut, Coconut, Oats, Wheat, Cod, Paprika.
– Recovery: Cracker (109%), Soup (100%), Salad sauce (93%), Sausage (92%), Ice (85%).


  1. Development and validation of a sandwich ELISA for the determination of potentially allergenic sesame (Sesamum indicum) in food. Anal Bioanal Chem. (2010) 398 (4): 1735-45. Redl G., et al.
  2. Identification of oleosins as major allergens in sesame-seed allergic patients. Allergy. (2006) 61 (3): 349-56. Leduc V., et al.
  3. Analysis of glabrous canary seeds by ELISA, mass spectrometry, and Western blotting for the absence of cross-reactivity with major plant food allergens. J Agric Food Chem. (2013) 61 (25): 6102-12. Boye J.I., et al.
  4. Identification of oleosins as major allergens in sesame seed allergic patients. Allergy. (2006) 61 (3): 349-56. Leduc V., et al.
  5. Sandwich Enzyme-Linked Immunosorbent Assay for Detecting Sesame Seed in Foods. Biomed Res Int. (2015) 2015: 853836. Koppelman S.J., et al.


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