Physicochemical analyses
Services
IPB&GR, having special expertise, and the appropriate laboratory apparatus provides external services to agricultural associations, processing industries, essential oils distilleries, relevant to IPGRB research objectives.
- Quality control analyses of plant origin products - Cereals, Hemp, Aromatic & Medicinal Plants - Essential Oils.
- Investigation of herbicide resistance development.
- Reddening of cotton seedling.
- Carbon footprinting of agricultural systems and life cycle analyses of agricultural products.
- Evaluation of the effectiveness of formulations against pests, conducting field inspections to detect pest infestations and providing appropriate instructions for their control.
- Conservation and exploitation of native species with emphasis on Greek aromatic and floral species.
- Quality control on Aromatic & Medicinal Plants
- Essential oil content.
- Qualitative and quantitative composition of essential oils.
- Quality control on industrial hemp
- Quantitative determination of Δ9-THC, CBD and CBG in industrial hemp.
- Nutrition facts analyses
- Moisture, protein, fat, ash, dietary fibre, total sugars, starch, salt, carbohydrates.
- Besatz determination of durum wheat grains
- Hectoliter weight, 1000 grain weight,Βroken grains, impurities consisting of grains (shrivelled, other grains, grains damaged by pests, grains with discoloured germ, overheated grains), sprouted grains, various foreign impurities, common wheat grains.
- Virtuousness of durum wheat.
- Specialized analyses of cereals
- Gluten quality and quantity, falling number(Test Hagberg), Sedimentation value (Zeleny Test).
- Milling yield of rice, ratio of rice length/width, chalkiness of rice, rice specification, amylose content in rice.
- Baking performance of cereal flours.
- Profile of antioxidant compounds
- Total phenolic compounds, total flavonoids, total anthocyanins, complete profile of phenolic compounds and profile of main phenolic compounds with HPLC-DAD-MS.
- Tocopherols, tocotrienols and carotenoids.
- Antioxidant capacity (ABTS, DPPH και FRAP tests).
- General food analyses
- Color, moisture.
- pH, Brix (soluble solid), acidity,Ascorbic acid.
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