All results from the stability study of L-5-CH 3 -H 4 folate in capsules and buns were presented as means of three independent experiments, i.e., buns were prepared in three batches. One-way ANOVA was used to test the agreement in the recovery of L-5-CH 3 -H 4 folate between various samples within the day, and between different treatments. Tukey-Kramer test was used to examine the differences between the recovery of L-5-CH 3 -H 4 folate in the samples with free and two different types of encapsulated folate in capsules and buns. A p-value ≤ 0.05 was classified as a significant difference. Statistical analyses were performed using JMP ® Statistical Discovery software version 13.0 (SAS Institute Inc. Cary, NC, USA). The results were given as a mean ± standard deviation (SD).
Jmp statistical discovery software version 13
Manufactured by SAS Institute
Sourced in United States
JMP ® Statistical Discovery software version 13.0 is a data analysis and visualization tool. It provides statistical modeling, experimental design, and multivariate methods. The software is designed to help users explore data, uncover patterns, and make informed decisions.
Automatically generated - may contain errors
Lab products found in correlation
4 protocols using jmp statistical discovery software version 13
1
Stability of L-5-CH3-H4 Folate in Capsules and Buns
2
Folate Analysis Using ANOVA and Tukey-Kramer
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All folate analysis was conducted in three or more independent determinations and the means were compared using ANOVA and Tukey-Kramer tests (p ≤ 0.05). Statistical analyses were performed using JMP ® Statistical Discovery software version 13.0 (SAS Institute Inc. Cary, NC, USA). The results of the total folate content were given as mean ± standard deviation (SD).
3
Vitamin D Retention in Cooking Methods
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The data for the retention of vitamin D in sunflower oil, fish, and mushrooms were statistically evaluated using JMP ® Statistical Discovery software version 13.0 (SAS Institute Inc. Cary, NC, USA). A t-test was used to evaluate if the retention differed from 100%, whereas a one-way ANOVA was used to test the retention of vitamin D in food after different cooking methods. The Tukey-Kramer test was used to examine the differences between the heating procedures and to compare different cooking methods. A p-value ≤0.05 was classified as a significant difference. All of the results are given as mean ± SD.
4
Folate Analysis Comparison Methods
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The data for method comparison were statistically evaluated using JMP ® Statistical Discovery software version 13.0 (SAS Institute Inc. Cary, NC, USA). The newly developed PE-LC-MS/MS method was used as a basis for comparison of the MA and AE-LC-MS/MS methods. The Bland-Altman diagram (Bland & Altman, 1986; Bland & Altman, 1999) was used to investigate the differences between the two methods. A paired t-test was used to evaluate if there was a difference between the folate distributions within the food groups. A p-value ≤ 0.05 was classified as a significant difference. The results are given as mean ± standard deviation (SD). The precision of each method was assessed from the duplicate within-day analyses. The mean of the range (R) for the duplicate analyses divided by 1.128 is the estimate for the standard deviation (NMKL, 2016).
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