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

Figure 6

Contents of three compounds in 21 batches of saffron. Light blue, yellow, and dark blue colors represent picrocrocin, crocin I, and crocin II, respectively (a), and heat map of the HCA of three component of 21 batches of saffron (b).

(a)

(b)