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Articles by Cesar Welya Refdi
Total Records ( 2 ) for Cesar Welya Refdi
  Kesuma Sayuti , Rina Yenrina , Cesar Welya Refdi and Prima Yaumil Fajri
  Background and Objective: Adenine, guanine, xanthine and hypoxanthine (inosine) are purine bases. Hyperuricemia results if blood uric acid levels are higher than normal. Arthritis or gout will occur if the blood uric acid concentration is high, causing the deposit of uric acid crystals. Each purine base has a different effect on the kidney and can increase the uric acid levels or the formation of crystals. The aim of this study was to determine the total purine, adenine, guanine, xanthine and hypoxanthine contents in various Indonesian foods as a reference for food menu preparation for hyperuricemia sufferers. Materials and Methods: Total purine and purine base amounts were determined by high performance liquid chromatography (HPLC) using a Hitachi Gel 43013-N column with a 4×150 mm column length and a 260 nm Ultra Violet detector. Results: The highest total purine content in animal source foods was found in chicken intestine, followed by cow intestine and goat intestine. For plant source foods, the highest purine content was found in string beans, followed by cauliflower and soybeans. The highest hypoxanthine content in animal source foods was observed in beef, followed by cow intestine and goat intestine. The highest adenine content was observed in chicken intestine, followed by goat intestine and cow lung. The plant source foods with the highest hypoxanthine contents were cauliflower, followed by soybeans and jengkol. The highest adenine contents were found in string beans, cauliflower and melinjo leaves. Processing decreased the purine content of foods. Conclusion: Foods that contain high levels of purine, such as chicken intestine, cow intestine, goat intestine, string beans, cauliflower and soybeans, should be avoided or reduced in the diets of people with hyperuricemia. Processing can be a solution to reduce the purine content in foods.
  Fauzan Azima , Alfi Asben , Cesar Welya Refdi , H. Surya Aulia and Daimon Syukri
  Background and Objective: The consumption of green leafy vegetables are very important for human health. The nutrient quality such as vitamin C, phenolics and mineral (Fe, Zn, Mg) of green leafy vegetables may be decreased or increased by thermal-processing. This study evaluated the effect of different thermal cooking methods including boiling, steaming and stir-frying on the content of vitamin C, phenolics and mineral (Fe, Zn, Mg) in several green leafy vegetables. Materials and Methods: Observation in a laboratory experiment was done using iodine titration method, spectrophotometric Folin-Ciocalteu method and atomic absorption spectrophotometric method for determination of vitamin C, phenolics and minerals in control and treated samples, respectively. Results: Boiling process had maintained the vitamin C better than steaming and stir frying. The changes in the amount of phenolics were found to be significantly higher in stir- frying. Furthermore, the mineral contents was not affected in all cooking methods. Conclusion: In the present study, the boiling and stir-frying method of cooking has found to be the best for healthy eating of treated green leafy vegetables
 
 
 
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