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cashew elisa

Cashew Allergen Elisa Test


Pammvi is the authorised suppliers, agents, dealers and wholesalers for Cashew Allergy ELISA Test.

The Cashew tree (Anacardium occidentale) belongs to the family of Anacardiaceae. With about 18% the fraction of proteins in cashew seed is very high. Some of these proteins, like the vicilin Ana o 1, the legumin Ana o 2 or the albumin Ana o 3 are known for being allergenic. Many of them are heat resistant making them stable to different production processes. For this reason cashew represents an important food allergen.

For cashew-allergic persons hidden cashew allergens in food are a critical problem. Already very low amounts of cashew can cause allergic reactions, which may lead to anaphylactic shock in severe cases. Because of this, cashew-allergic per­sons must strictly avoid the consumption of cashew containing food. Cross-contamination, most­ly in consequence of the production pro­cess, is often noticed. This explains why in many cases the existence of cashew residues in food cannot be excluded. For this reason sensitive detection systems for cashew residues in food­stuffs are required.

The Cashew ELISA represents a highly sensitive detection system for cashew and is particularly capable of the quantification of residues in cookies, cereals, ice-cream and chocolate.


Principle of the Test

The Cashew quantitative test is based on the principle of the enzyme linked immu­nosorbent as­say. An antibody directed against cashew proteins is bound on the surface of a microtiter plate. Cashew con­taining sam­ples or standards are given into the wells of the microtiter plate. After 20 minutes incu­ba­tion at room temperature, the wells are washed with di­luted washing solution to remove un­bound ma­te­rial. A peroxidase conjugated second antibody direc­ted against cashew proteins is given into the wells and after 20 minutes of incubation the plate is washed again. A substrate solution is added and in­cu­bated for 20 minutes, resulting in the develop­ment of a blue colour. The colour development is terminated by the addition of a stop solution, and the colour turns yel­low. The yellow colour is measured photo­me­trically at 450 nm. The concentra­tion of cashew is di­rectly proportional to the colour inten­sity of the test sample.

Enzyme Immunoassay for the quantitative determination of Cashew in food

Technology : ELISA
Kit size : 96 wells
Sample material : food
Sample preparation : extraction, centrifugation, dilution
Sample volume : 100 µl
Standard range : 2 – 60 ppm
Incubation : 20, 20 min (RT), 20 min (RT/dark)
Measuring system : TMB at 450 nm
Sensitivity : 0.2 ppm
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