Table 3. The folate contents and processing factor in ready-to-cook foods

Samples	Content (wet basis, μg/100 g)		t-value / F-value1) (food folate)	Processing factor2) (food folate)
	Food folate	Folic acid
Tenderloin, frozen, fried-A	8.80±0.113)	ND4)	−46.650***	1.00
Tenderloin, frozen, fried, air fryer-A	13.45±0.22	ND		1.53
Tenderloin, frozen, fried-B	5.54±0.13	ND	−5.581*	1.00
Tenderloin, frozen, fried, air fryer-B	6.63±0.46	ND		1.20
Tenderloin, frozen, fried-C	11.25±0.14	ND	−34.203***	1.00
Tenderloin, frozen, fried, air fryer-C	14.19±0.17	ND		1.26
Dongtaejeon, frozen	25.03±0.13	ND	41.323***	1.00
Dongtaejeon, frozen, cooked	22.74±0.03	ND		0.91
Green bean pancake, frozen	34.46±1.64	ND	7.269**	1.00
Green bean pancake, frozen, baked	29.03±0.81	ND		0.84
Onion ring, frozen	13.29±0.20	ND	13.951**	1.00
Onion ring, fried	11.09±0.33	ND		0.83
Meat dumpling	45.37±1.43	35.41±2.34	10.891***	1.00
Meat dumpling, steamed	36.31±0.13	33.51±1.63		0.80
Fried squid, frozen	6.14±0.14c5)	ND	138.735***	1.00
Fried squid, frozen, fried	6.65±0.06b	ND		1.08
Fried squid, frozen, air fryer	7.34±0.15a	ND		1.19
Shrimp cutlet, frozen	11.62±0.04c	ND	1625.553***	1.00
Shrimp cutlet, frozen, fried	13.90±0.06b	ND		1.20
Shrimp cutlet, frozen, air fryer	15.58±0.20a	ND		1.34
Fish cutlet, frozen	14.60±0.08c	ND	1887.256***	1.00
Fish cutlet, frozen, fry	15.57±0.16b	ND		1.07
Fish cutlet, frozen, air fryer	18.46±0.07a	ND		1.27
Spam	3.53±0.13b	ND	36.944***	1.00
Spam, roast, pan	3.58±0.25b	ND		1.01
Spam, roast, air fryer	2.45±0.15a	ND		0.69

Statistical significance was determined using an independent t-test (for two-group comparisons) and one-way ANOVA (for multi-group comparisons),*p<0.05, ^**p<0.01, ^***p<0.001.
Processing factor represents folate content after cooking, with raw samples set to 1.
All values are mean±SD (n=3).
ND, not detected.
Means with different lowercase superscript letters are within the same type of ready-to-serve foods are significantly different at p<0.05 by Tukey’s multiple range test (a>b>c).