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

Figure 2

HPLC fingerprints of 21 batches of saffron at 257 nm (a) and 440 nm (b) as well as representative fingerprint of saffron at 257 nm (c) and 440 nm (d).

(a)

(b)

(c)

(d)