Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking

Figures & data

Figure 1. Structures of curcuminoids and piperine.

Figure 2. Effect of individual spices and salt on the malondialdehyde content of cooked hamburgers compared to hamburgers prepared with salt or spice mix and salt (data: mean ± std, n = 3).

Table 1. Hamburger preparation and remaining weight after cooking.

#	Salt added to the hamburger (g)	Turmeric added to the hamburger (g)	Black pepper added to the hamburger (g)	Hamburger weight after cooking (g)
1	2.5	1.5	0	176 ± 7
2	2.5	3.0	0	172 ± 7
3	2.5	6.0	0	182 ± 3
4	2.5	0	0.1	168 ± 8
5	2.5	0	0.4	170 ± 7
6	2.5	0	1.1	176 ± 7
7	2.5	1.5	0.1	174 ± 3
8	2.5	3.0	0.1	178 ± 7
9	2.5	6.0	0.1	178 ± 6
10	2.5	1.5	0.4	176 ± 10
11	2.5	3.0	0.4	179 ± 8
12	2.5	6.0	0.4	180 ± 10
13	2.5	1.5	1.1	177 ± 8
14	2.5	3.0	1.1	179 ± 10
15	2.5	6.0	1.1	184 ± 9
16	2.5	0	0	173 ± 6

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

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.

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.

Table 4. Dose response of combinations of three different concentrations of turmeric and pepper on the malondialdehyde (MDA) content in cooked hamburgers adjusted for meat patty weight.

Sample #		MDA (µg/Kg)	Patty weight (g)	Adjusted MDA/patty (µg/meat patty)
1	T1	222.2 ± 6.5^a	176	39.1 ± 1.1
2	T2	204.8 ± 3.1^a	172	35.2 ± 0.5
3	T3	221.7 ± 1.4^a	182	40.2 ± 0.1
4	BP1	315.2 ± 4.4	168	53.6 ± 0.4
5	BP2	280.3 ± 2.1	170	47.5 ± 0.5
6	BP3	271.9 ± 6.3	176	48.7 ± 0.4
7	T1 + BP1	231.2 ± 2.2	174	40.3 ± 0.02
8	T2 + BP1	228.7 ± 5.0	178	41.3 ± 0.7
9	T3 + BP1	210.5 ± 4.1	178	36.9 ± 0.1
10	T1 + BP2	151.1 ± 3.0^b	176	26.6 ± 0.6
11	T2 + BP2	174.0 ± 1.5^b	179	31.3 ± 0.2
12	T3 + BP2	150.2 ± 3.2^b	180	27.3 ± 0.5
13	T1 + BP3	168.1 ± 2.7^b	177	29.5 ± 0.6
14	T2 + BP3	153.4 ± 6.5^b	179	26.5 ± 0.5
15	T3 + BP3	162.0 ± 4.5^b	184	29.3 ± 0.7
16 (Control)	Salt	289.6 ± 6.5^b	173	50.4 ± 0.2

Turmeric (T): T1 = 1.5, T2 = 3, T3 = 6 g added and black pepper (BP): BP1 = 0.12, BP2 = 0.36 and BP3 = 1.08 g of black pepper powder added. Salt control had no other spices. Data: mean ± std, n = 3.

^aDifferent from control.

^bDifferent from corresponding meat patty with turmeric alone.

Figure 3. Antioxidant activity of turmeric, curcumin, black pepper and piperine and their combinations using the DPPH assay (data: mean ± std, n = 3).