The use of matrix-matched calibration solutions is the most common approach that is used to circumvent errors associated with matrix-induced enhancement during quantification (Fig. 1). The occurrence of matrix-induced effects depends on whether or not extracts contain compound that will significantly influence the quantity of analyte molecules that present in the UV path. This may be due to competition between the analyte and coeluting components for the available charge, which mostly results in increase of O. D. value. Therefore we have studied the errors in UV–Vis spectrophotometer due to matrix effects by comparing the O. D obtained from matrix-matched calibration solutions with O. D. obtained from the pure solvent based solutions containing the same β- carotene concentration. Fig. 1 shows the relative errors of the method with different spiked concentrations of β- carotene (0.1, 1.0 and 5.0 μg/g). The significant error occurred in the chicken meat extracts comparing to that of carrot and sweet potato about 7.8–11.6%. Furthermore there are no major differences in error for O. D. values at different β- carotene concentrations in same matrix. Thereby, in this study, we employed matrix-matched calibrations so that this error could be circumvented.