Carotenoids from fried carrot crisps were extracted from about 1 g of ground sample with petroleum ether for 4 h and then vacuum filtered. The extract was made up to 100 ml with petroleum ether and an aliquot of 5 ml was saponified overnight with an equal volume of 10% potassium hydroxide in methanol solution at room temperature. The mixture was poured through a separatory funnel and the carotenoid solution was washed five times with water to remove the alkali. It then was filtered through anhydrous sodium sulphate. The same process was followed for the fresh sample extracts for HPLC analysis.