Table 3. Piperine recovery from cooked hamburgers prepared with different combinations of turmeric and black pepper.

Curcumoids added (mg/kg)	Piperine added (mg/kg)	Piperine measure in cooked hamburger (mg/kg)	Piperine recovered (%)
0	19.2	11.5 ± 0.0	60
0	57.2	31.2 ± 0.4	65
0	172.4	134.5 ± 1.2	78
251.6	19.2	15.4 ± 1.2	80
505.6	19.2	14.6 ± 0.4	76
1013.6	19.2	13.4 ± 0.0	70
251.6	57.2	47.5 ± 0.8	83
505.6	57.2	42.9 ± 0.9	75
1013.6	57.2	46.9 ± 0.8	82
251.6	172.4	168.9 ± 0.4	98
505.6	172.4	168.9 ± 0.8	98
1013.6	172.4	165.5 ± 0.0	96

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.