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Beta carotene is a precursor of Vitamin A and is abundantly found
in different vegetables and possess significant anti-oxidant potential. In the
present study an attempt was made to determine the concentration of β-carotene
from different vegetables sources viz carrots, corn, paprika and pumpkin. After
the extraction its concentration was quantified by using spectrophotometer and
the data was statistically analyzed. The results expressed that corn had highest
amount of β-carotene (31%) followed by paprika (25%) then carrots (24%)
and pumpkin (20%). This study provides a base line for extraction of costly
β-carotene from local vegetable that can overcome the problem for the import
β-carotene. Other findings revealed significant potential of this compound
from indigenous sources and also found cheaper than the synthetic sources.
