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Food & Feed
- Allergen
- Amino Acids
- Antibiotics
- Antioxidants
- Contaminants
- Dioxins & PCBs
- Fatty Acid
- Fiber
- Food Colorants
- Food Preservatives
- GMO & Molecular Biology
- Heavy Metal
- Microbiology
- Mineral & Other Elements
- Mycotoxins
- Organic Acids
- Pesticides Residues
- Proximate Analysis
- Shelf Life Test
- Solvent Residues
- Sugar & Sweeteners
- Vitamins
Cosmetics & Personal Care
Pharmaceutical & Traditional Medicine
Textile
Electricity
Medical Mask
Medical Devices
- Bioburden
Pesticides
Disinfectant & Antiseptic Products
UV Lamp Products
Supporting Lab (Research Purpose)
Compounds Screening
Quality of Product for Indonesian Market
Toxicity
- Acute Toxicity
Subchronic Toxicity
Chronic Toxicity
Systemic Toxicity
Rabbit Pyrogen Test
Teratogenicity
Eye irritation
Dermal Acute Irritation
Vaginal Mucous Irritation
LC 50 (Artemia)
Antioxidants
Antioxidants are substances that can prevent or slow damage to cells caused by free radicals. Polyphenols are commonly found in food as natural antioxidants. Synthetic phenolic antioxidants are also added such as BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene), and TBHQ (tert-butylhydroquinone). Synthetic phenolic antioxidants are used in food systems for the prevention of lipid oxidation during processing and storage. This oxidation is responsible for the production of volatile compounds forming unpleasant flavors, so food and beverage companies need to test the antioxidants in their products and ensure consumer safety
How SIG can Help
SIG laboratory can perform analysis of the antioxidant and simultaneous testing for the analysis of the BHA, BHT and TBHQ antioxidants.
The types of antioxidants that can be tested in the SIG laboratory are:
- Tanine
- Caffeine
- Polyphenol
- Carotene
- Beta Carotene
- Ascorbyl Palmitate
- Butylated Hydroxyanisole (BHA)
- Butylated Hydroxytoluene (BHT)
- Tertbutyl hydroquinone (TBHQ)
Method of Analysis
Analysis of antioxidants are performed by different methods including spectrophotometer and HPLC PDA
Library of Knowledge
Prove it Spicy by Scoville Heat Units Test!
CapsaicinoidsCapsaicinoids are the chemical components in capsicum that give the sensation of a spicy taste. The most common and most abundant capsaicinoid in hot peppers is capsaicin. In the food industry, capsaicin content is often used as added value in products as...
GMP+ International Certification
Along with SIG's determination to strengthen its existence as part of a global network and towards a safer world, we are proud to announce that SIG has successfully received its first GMP+ FSA International (Good Manufacturing Practice System, Feed Safety Assurance)...
AOAC 2017 & 2022 Dietary Fiber, Appropriate Methods for Accurate Results
Fiber is a type of carbohydrate that cannot be digested by the human body so it can help regulate the body's use of sugar, helping to keep hunger and blood sugar in check. Great sources are whole grains, whole fruits and vegetables, legumes, and nuts (Institute of...
SIG Laboratory
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