Spss statistics software v 17

Results for relative contents are expressed as the mean of three measurements ± standard deviation (SD).The statistical analyses were performed using SPSS statistics software (v. 17.0, SPSS, Inc., Chicago, IL, USA). Significant differences of three forms of amygdalin relative concentrations among various processed bitter almonds were determined using one-way ANOVA followed by the Duncan’s multiple-range test at p < 0.05. Multivariate statistical analysis of HPLC data was carried out using SIMCA software 13.0 (Umetrics, Umeå, Sweden). Principal component analysis (PCA) was carried out to compare the holistic quality and to find characteristic components of raw, scalded and stir-fried bitter almonds.

All samples were used for statistical analysis. The difference between two groups was analyzed by Student’s t test; *p < 0.05, **p < 0.01, ***p < 0.005. Overall survivals were estimated by means of the Kaplan–Meier method and compared using the log-rank test. Univariate analyses were performed using the Cox risk proportion model. Hazard ratio (HR) with 95% confidence interval was used to study the survival rate. Statistical analyses were performed using the SPSS Statistics software V 17.0 (SPSS Inc., Chicago, IL, USA). The p-values, which was smaller than 0.05, were considered as statistically significant. Center value was defined as mean value, and S.E.M. was used to calculate and plot error bars from raw data. In addition, the Pearson Correlation analysis was used in this study; the r < 0 is negative correlation and r > 0 is positive correlation.