## 3 Results and Discussion
### Antioxidant Capacity
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multicolumn{1}{c}{\multirow{2}{*}{**Carotenoid**}} & \multicolumn{5}{c}{**Method of Heat Treatment**} \\ \cline{2-7}  & **Raw Sample** & **Boiling** & **Steaming in** & **Steaming in** & **Baking** & **Sous-Vide** \\ \hline \multirow{2}{*}{Lutein} & 29.87 \(\pm\) 2.50 \({}^{\text{a}}\) & 51.03 \(\pm\) 0.13 \({}^{\text{c}}\) & 53.15 \(\pm\) 1.09 \({}^{\text{c}}\) & 43.59 \(\pm\) 1.74 \({}^{\text{b}}\) & 49.84 \(\pm\) 0.43 \({}^{\text{c}}\) & 40.58 \(\pm\) 0.19 \({}^{\text{b}}\) \\ \multicolumn{1}{c}{Zexaxanthin} & 20.60 \(\pm\) 0.64 \({}^{\text{c}}\) & 14.70 \(\pm\) 1.58 \({}^{\text{ab}}\) & 14.69 \(\pm\) 0.91 \({}^{\text{ab}}\) & 21.55 \(\pm\) 0.51 \({}^{\text{c}}\) & 13.74 \(\pm\) 0.11 \({}^{\text{a}}\) & 18.08 \(\pm\) 1.33 \({}^{\text{bc}}\) \\ \(\beta\)-cryptoxanthin & 24.46 \(\pm\) 0.32 \({}^{\text{a}}\) & 27.37 \(\pm\) 0.54 \({}^{\text{b}}\) & 32.33 \(\pm\) 0.13 \({}^{\text{c}}\) & 32.87 \(\pm\) 1.06 \({}^{\text{c}}\) & 28.25 \(\pm\) 1.36 \({}^{\text{b}}\) & 26.36 \(\pm\) 0.73 \({}^{\text{ab}}\) \\ \(15\)-cis-\(\beta\)-carotene & 24.86 \(\pm\) 0.33 \({}^{\text{a}}\) & 45.99 \(\pm\) 0.18 \({}^{\text{d}}\) & 30.41 \(\pm\) 0.81 \({}^{\text{b}}\) & 37.81 \(\pm\) 0.74 \({}^{\text{c}}\) & 50.94 \(\pm\) 1.38 \({}^{\text{e}}\) & 26.46 \(\pm\) 1.11 \({}^{\text{a}}\) \\ \(13\)-cis-\(\beta\)-carotene & 21.13 \(\pm\) 0.01 \({}^{\text{b}}\) & 13.84 \(\pm\) 0.23 \({}^{\text{a}}\) & 16.60 \(\pm\) 0.57 \({}^{\text{ab}}\) & 12.53 \(\pm\) 2.44 \({}^{\text{a}}\) & 14.60 \(\pm\) 0.85 \({}^{\text{a}}\) & 20.05 \(\pm\) 1.54 \({}^{\text{b}}\) \\ \(\alpha\)-carotene & 20.14 \(\pm\) 0.51 \({}^{\text{b}}\) & 15.94 \(\pm\) 1.88 \({}^{\text{a}}\) & 14.97 \(\pm\) 1.14 \({}^{\text{a}}\) & 21.40 \(\pm\) 0.44 \({}^{\text{c}}\) & 13.40 \(\pm\) 0.42 \({}^{\text{a}}\) & 17.24 \(\pm\) 0.43 \({}^{\text{ab}}\) \\ \(\beta\)-carotene & 152.29 \(\pm\) 4.10 \({}^{\text{a}}\) & 270.08 \(\pm\) 6.72 \({}^{\text{d}}\) & 218.01 \(\pm\) 3.99 \({}^{\text{c}}\) & 190.05 \(\pm\) 7.13 \({}^{\text{b}}\) & 272.22 \(\pm\) 5.33 \({}^{\text{d}}\) & 193.09 \(\pm\) 5.90 \({}^{\text{b}}\) \\ \(9\)-cis-\(\beta\)-carotene & 20.71 \(\pm\) 0.12 \({}^{\text{a}}\) & 23.40 \(\pm\) 1.43 \({}^{\text{ab}}\) & 20.19 \(\pm\) 0.62 \({}^{\text{a}}\) & 24.69 \(\pm\) 0.37 \({}^{\text{b}}\) & 20.84 \(\pm\) 0.68 \({}^{\text{a}}\) & 23.09 \(\pm\) 1.60 \({}^{\text{ab}}\) \\ Sum of carotenoids & 314.07 \(\pm\) 5.96 \({}^{\text{a}}\) & 462.35 \(\pm\) 0.76 \({}^{\text{d}}\) & 400.34 \(\pm\) 6.81 \({}^{\text{c}}\) & 384.50 \(\pm\) 11.57 \({}^{\text{b}}\) & 463.83 \(\pm\) 5.38 \({}^{\text{d}}\) & 364.95 \(\pm\) 0.22 \({}^{\text{b}}\) \\ \hline \hline \end{tabular} Data are expressed as mean value \(\pm\) standard deviation (\(n=6\)). Values in the same line with different superscript letters are significantly different (\(p\leq 0.05\)).  
\end{table} 
Table 4: Content of major carotenoids (\(\upmu\)g/g dw) in carrot root before and after different heat treatments. (Table 3) and carotenoids (Table 4). Additionally, the presence of quercetin in the sample (Table 3), a compound characterized by its potent antioxidant activity [62], likely contributes to this enhanced antioxidant capacity. Similarly, [PERSON] et al. [47] reported increases in DPPH scavenging activity in carrots cooked by boiling, steaming, and microwaving, showing activity levels elevated by 17.52%, 30.84%, and 26.07% compared to in raw carrots. [PERSON] and [PERSON] [21] observed the highest DPPH activity in microwave-cooked samples (13.75%) compared to in pressure-cooked (13.35%), fried (13.20%), steamed (17.4%), and boiled (13.0%) ones, with raw carrots demonstrating the lowest activity (11.20%). [PERSON] et al. [23] reported no change in DPPH scavenging activity with stir-frying, whereas microwave cooking and boiling significantly reduced DPPH activity. [PERSON] et al. [63] noted increases in ABTS radical anion scavenging after boiling (66.7%), pressure cooking (79.8%), baking (111.1%), microwaving (142.2%), griddling (191.1%), and frying (191.2%).