Total of nine carotenoids were identified and quantified in potatoes.
Only (Z)-isomers of violaxanthin and neoxanthin were found.
Coloured cultivars contained only a fifth of the carotenoid levels present in yellow cultivars.
Boiling was more destructive towards carotenoids compared to baking.
Lutein, followed by β-carotene, were the most stable carotenoids.