Multivariate Statistical Analysis Uncovers Spectrum–Effect Relationship between HPLC Fingerprints and Antioxidant Activity of Saffron

Figure 1

Effect of extraction solvent (a, b), extraction time (c, d), light (e, f), and solid-liquid ratio (g, h) on the HPLC fingerprints of saffron at 257 nm (a, c, e, g) and 440 nm (b, d, f, h).

(a)

(b)

(c)

(d)

(e)

(f)

(g)

(h)