AbstractColor quality is the economical key factor for oily extracts, also referred to as oleoresins, obtained from carotenogenic fruits and vegetables for application in foodstuffs. However, this organoleptic property is not the only attribute as carotenoids develop some bioactive actions, which provide a beneficial effect on health. It has been suggested that reaching some oxidation level during processing enhances the antioxidant activity of phytochemicals, including carotenoids, so that knowledge of the impact of thermal processing in the redox state and antioxidant activity is significant. During thermal degradation of carotenoids in tomato and paprika oleoresins the coloring content, redox state and antioxidant capacity were evaluated. The lipid profile and tocopherol content were similar in both oily extracts but significant differences were observed on functional properties derived from carotenoid activity. The initial antioxidant capacity was similar for both carotenoid extracts, tomato oleoresin kept higher antioxidant capacity values (DPPH test) than paprika oleoresin, although the degradation rate was significantly higher for lycopene, while carotenoids of paprika oleoresin degraded slowly. Paprika oleoresin showed a higher antioxidant activity (hydrogen peroxide test) than tomato oleoresin. Carotenoid degradation products may participate on radical scavenging reactions but efficiency depends on the radical species and structure of degradation products produced during thermal degradation.