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Briefly, a 2?mL solution of the samples at different concentrations was mixed with 2?mL of 0.06?mM DPPH solution. The absorbance at 517?nm was measured after keeping the mixtures in the dark for 30?min at room temperature. The percentages of DPPH reduced (AA) were calculated according to the following check details equation: AA=100?A0?A1?AsA0, (1) where A0 is the absorbance of the control solution containing only DPPH, A1 is the absorbance of the DPPH solution containing samples, and As is the absorbance of the sample solution without DPPH. The antioxidant activity of the samples, expressed as IC50 (mg/mL), was compared with standard antioxidants such as ascorbic acid. The experiment was carried out in triplicate, and the results are mean values. 3. Results and Discussion 3.1. Saffron Quality Characteristics E-64 According to the rules of ISO/TS 3632-2(2003), saffron samples were initially analyzed [13]. The moisture and volatile matter contents of all samples were less than 12%. Classification of the samples examined in this study was based on the limits set by ISO/TS 3632 regulations. All samples fell into the first ISO category (see Table 1). 3.2. HPLC Fingerprint of Saffron from China The HPLC fingerprints of saffron from different locations in China have been established by Wang et al. [14], but only 14 detectable peaks were obtained. In order to get more chemical information about saffron, a modification of the HPLC fingerprint determination was established by optimizing the extraction process and chromatographic conditions. We selected 440?nm, 312?nm, and 254?nm as the detector wavelengths, and 21 detectable peaks were obtained. The number of detected peaks and the peak resolution values obtained by this chromatographic method were better than those previously obtained by Wang et al. [14] (see Figure 2). Figure 2 The fingerprints of saffron. 3.3. Qualitative Identification of Chemical Components in Saffron Several papers have been published to qualitatively identify the chemical components in saffron. In this paper, six different components belonging to the crocetin R428 molecular weight esters family were identified at 440?nm by comparing their UV and MS data to data previously described in the literature [15]. Picrocrocin, HTCC, and safranal were identified by comparison of their retention time and UV data to data previously described in the literature. The peak identification is shown in Table 2, and nomenclature for the crocetin esters was adopted from Carmona et al. [10]. According to our analysis, different saffron samples did not differ in their chemical composition but did differ in the concentration of each component [15]. Table 2 The relation of peaks to antioxidant value. 3.4. Influence of Dehydration Methods and Process on Chinese Saffron 3.4.1.