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

Table 4

Component matrixes.

Peak number	Principal component
	1	2	3
1	−0.392	0.397	0.743
2	0.798	−0.202	0.400
3	0.897	−0.350	−0.129
4	0.181	0.804	−0.289
5	−0.043	−0.271	0.551
6	0.940	−0.064	0.181
7	0.981	−0.119	0.012
8	0.558	0.307	−0.311
9	0.702	0.461	0.169
10	0.930	−0.289	−0.049
11	0.887	−0.098	−0.009
12	0.393	0.694	−0.202
13	0.381	0.625	0.445