Food Science and Technology Department


Date of this Version



Journal of Allergy and Clinical Immunology 68:5 (1981), pp. 376–382.

doi: 10.1016/0091-6749(81)90136-6


Copyright © 1981 The C. V. Mosby Co./Elsevier. Used by permission.


Extracts of 19 different peanut products and peanut oil were tested for their allergenicity by the radioallergosorbent test inhibition assay using a crude peanut extract from raw peanuts as the standard for comparison. Seventeen of the extracts were able to competitively inhibit the binding of serum IgE from peanut-sensitive patients with the solid-phase raw peanut extract. Peanut oil and the extract from hydrolyzed peanut protein did not inhibit binding, which suggests that these products are not allergenic. The peanut hull flour extract showed a slight ability to inhibit binding, suggesting that this product contains minor amounts of the peanut allergen.