The Influence of Different Drying Methods on Constituents and Antioxidant Activity of Saffron from China

Table 2

The relation of peaks to antioxidant value.

Number of peaks	Constituent	Correlation coefficient	Number of peaks	Constituent	Correlation coefficient
1	/	0.196	12	Trans-3-Gg	0.530
2	/	0.401	13	Trans-2-gg	0.273
3	Picrocrocin	0.432	14	/	0.184
4	Trans-5-tG	0.399	15	Trans-2-G	0.190
5	HTCC	0.374	16	Cis-4-GG	0.079
6	/	0.311	17	Safranal	0.033
7	/	0.101	18	Cis-3-Gg	0.329
8	Trans-4-GG	0.587	19	/	0.390
9	/	0.311	20	/	0.513
10	/	0.469	21	/	0.313
11	Trans-4-ng	0.416