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In the present study carotenoids from tomato peel was elucidated by HPLC to utilize it as natural colorants in sunflower oil and spaghetti. Tomato peel contained 720 mg/100g of carotenoids consisting phytoene (3.15%) followed by phytofluene (2.31%), β-carotene (2.11%), cis-lycopene (1.71%), lutein (1.51%), cis-ζ-carotene (0.61%), ζ-carotene (0.56%), and γ-carotene (0.52%). Lycopene was found in highest amount (87.52%). Antioxidant activity of carotenoids from tomato peel was assessed by measuring Rancimat's test and diphenyl-1-picrylhydrazyl (DPPH) by using 50 to 200 mg/kg carotenoids in sunflower oil and spaghetti. The sunflower oil containing 50 to 200 mg/kg carotenoids showed higher antioxidant activity in comparison to 200 mg/kg Butylated hydroxytoluene (BHT). Optimum cooking time, its weight and swelling index were remained same at different level of oil carotenoids tomato peel powder when compared with control. On the other hand spaghetti cooking becomes decrease by increase of carotenoids level in spaghetti when compared with control. Organoleptic evaluation of spaghetti prepared from lycopene revealed maximum score of smell, taste, odors, color texture and overall acceptability when compared with other tested sample and control. [ABSTRACT FROM AUTHOR]