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The aim of this study was to compare the analytical performance such as detection limit, recovery, accuracy and precision of three commercially available test kits for detection of peanuts in food products. Trace amounts of allergens in food products can pose a potential risk to allergic consumers and need to be detected by food industries and by official control bodies. All methods in-house validated in this paper are based on the detection of peanut specific proteins by enzyme linked immunosorbent assay (ELISA). The effect of various roasting conditions on the delectability and quantification of peanut products was investigated using maize flour spiked with protein extracts from de-fatted Chinese peanuts at levels of 0.05 to 20 mg/kg. The study revealed that the test kits evaluated were equally applicable for qualitative analysis whereas quantification characteristics differed significantly. It was found that the degree of roasting has a significant effect on the analytical results.

Additional information

Authors: POMS R E ET AL, European Commission, Joint Research Centre, Institute for Reference Materials and Measurements, Food Safety and Quality Unit, Geel (BE)
Bibliographic Reference: EUR 20767 EN (2003), 15pp. Free of charge
Availability: Available from European Commission, JRC Knowledge Management Unit, Ispra (IT) Tel: +39 033278 9843 or +39 033278 9864 Fax: +39 033278 9623 E-mail:
Record Number: 200316537 / Last updated on: 2003-08-18
Original language: en
Available languages: en
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