Table 2. Curcuminoid recovery (in %) from cooked hamburgers prepared with different combinations of turmeric and black pepper.

Piperine added (mg/kg)	Curcuminoids added (mg/kg)	Curcuminoids measured (mg/kg)	Recovered (%)
0	251.6	153.2 ± 1.6	60.9
0	505.6	304.4 ± 1.2	60.2
0	1013.6	666.0 ± 11.2	65.7
19.2	251.6	141.6 ± 4.0	56.3
19.2	505.6	272.4 ± 6.0	53.9
19.2	1013.6	638.4 ± 2.4	63.0
57.2	251.6	121.2 ± 1.6	48.2
57.2	505.6	274.4 ± 3.6	54.3
57.2	1013.6	571.2 ± 6.0	56.4
172.4	251.6	142 ± 2.0	56.4
172.4	505.6	288 ± 1.2	57.0
172.4	1013.6	616 ± 8.4	60.8

The indicated amount of black pepper and curcuminoids was used in combination with 2.5 g of salt in 250 g of hamburger meat for the preparation of the meat patties. Data: mean ± std, n = 3.