. Carotenoid extraction from raw carrot slices and carrot crisps Carotenoid content was determined using the methodology
described by Robert, Carlsson, Romero, and Masson (2003). Carotenoids were extracted from raw carrot slices by homogenising about 1 g of sample with Celite and cold acetone with a mortar and pestle. The slurry was vacuum filtered and the solid residue was re-extracted with cold acetone. Four extractions were made until no orange colour remained in the solid residue. The combined acetone extracts were transferred into petroleum ether. The organic phase was washed with distilled water to remove residual acetone and filtered through anhydrous sodium sulphate. Then, the solvent of an aliquot of 200 ll was evaporated to dryness under a nitrogen stream. Extracts were dissolved in 1000 ll of acetone
prior to analysis by HPLC.
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