The instrumental analysis laboratory analyzes all kinds of foodstuffs subject to research, especially fruits and vegetables and food products produced in our institute, within the scope of national and international methods (ISO, TSE, AOCS.).

The following analyzes are carried out in the laboratory:

Determination of Total Moisture

Color Analysis

Ash

pH

Brix

Refractive index

Texture Analysis

Sugar Derivatives (HPLC)

Fatty Acid Composition (FAME)

Total Antioxidant Capacity Analysis (FRAP, DPPH, TEAC)

Determination of Total Protein ( Kjeldhal )

Determination of Total Sugar, Invert Sugar, Sucrose

Determination of Total Fat ( Soxallet )

Organic Acid Determination

Determination of Total Carotenoids

Determination of Total Flavonoids

Determination of Total Anthocyanin

Vitamin Analysis (E, A, C, B2, B3, B6, B12)

Total Polyphenol Analysis

Volatile Component Analysis

D- Limonene Analysis

Analysis of Naring

Ochratoxin A (OTA) Analysis

Aflatoxin B1 and Total Aflatoxin (B1+B2+G1+G2)

HMF Analysis

Determination of Ethylene

Apart from the physical and chemical analyzes routinely performed in the laboratory, there are advanced laboratory devices and equipment that will quickly adapt to the research topics to be carried out in line with the new developments in the world and in our country.