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This research was conducted in the laboratories of (Department of Food Science, Faculty of Agriculture, University of Damascus, and Chemistry laboratories, Faculty of Science, University of Damascus), during the period extending from 7/26/2022 to 9/3/2023, and it was aimed to benefit from fresh and dried carrot slices (orange and yellow) in the production of some natural colorants (carotenoids) with biological activity and identifying them through physical and chemical methods. Also, this study was aimed to apply the resulting colorants in coloring some foods instead of artificial colorants that are harmful to health. The results obtained were analyzed using the Minitab 14 statistical program. The results were showed that the fresh orange carrot slices contained moisture (86.67%), and ash (5.47%), while fresh yellow carrot slices contained moisture (84%), and ash (4.02%). The drying of carrot slices was contributed to reduce the moisture content of orange carrot slices and yellow to (5.13, and 5.20%), respectively, and the ash percentage was increased to (8.21, and 6.81%), respectively. There were no significant differences in the recovery percentage for fresh and dried carrot slices (0.40). Orange carrot slices were showed color indicators L*, a*, and b* (81.08, 12.74, and 18.88), respectively, while their values reached (72.67, 8.14, and17.12), respectively for dried carrot slices, while yellow carrot slices showed color indices of L*, a*, and b* (89.22, 13.67, and 49.36) respectively, while their values reached (96.51, -2.17, and 36.65), respectively for dried carrot slices. Carotenoids were extracted from fresh and dried carrot slices (orange and yellow) using an acetone solvent, and identified the chemical properties and color indicators of the resulting extracts. The concentrated extract of the fresh orange carrot slices was superior in the content of total carotenoids (11.94 mg/100g), and the antioxidant activity estimated by the DPPH method (49.05%) compared with the extract of dried orange carrot slices, which was superior in the content of total phenols (19.21 mg GAE/100g) and total flavonoids (8.06 mg CE/100g), and total dissolved solids (10.58%). The fresh orange carrot slices extract was superior in its content of carotenoids compared with the fresh yellow carrot slices extract by (51.67%), and the antioxidant activity was also superior by (74.43%), while the concentrated extract of the fresh yellow carrot slices was superior in its content of total carotenoids (5.77 mg/100g), and the antioxidant activity estimated by the DPPH method (12.39%) compared to the extract of the dried yellow carrot slices, which was superior in its content of total phenols (34.21 mg GAE/100g), and total flavonoids (6.47 mg CE/100g). The yield of the powder of the freeze-dried fresh orange carrot slices extract was (69.24%), while it was in dried orange carrot slices extract (67.16%), and reached (68.93, 76.19%) for each of the fresh and dried yellow carrot slice extracts. The effect of freeze-drying and storage on the chemical, physical, and color indicators of the fresh and dried extracts of the two types of carrots were studied. It was found that there were significant differences in the moisture between the produced colorants as a result of the freeze-drying process, as the moisture content was ranged between (1.46 -1.71%), and storing of the colorants for 6 months led to a significant decrease in the antioxidant activity, pH values, total carotenoids, bulk density, true density, and solubility of the four resulting colorants, while was noted a significant increase in the hygroscopicity, porosity, and the degree of agglomeration of the resulting colorants, as they were ranged between (6.74-8.82%), the produced colorants during storage were showed a significant decrease in the color indices a*, and b*, and a significant increase in the L* index. The yoghurt samples fortified with 0.5% orange and yellow carrot colorant (fresh and dried) had better sensory acceptance in terms of color, taste, texture, and smell, while the creama samples were enriched with 1% yellow and orange carrot colorant (fresh and dried) had the highest sensory acceptance in terms of color, taste, texture, and smell.
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