Functional foods are similar to conventional food and demonstrate beneficial effects beyond their nutritional value. These effects are attributed to the presence of functional ingredients. Functional ingredients can either be found naturally in a certain food or added to it. There’s a number of functional food products available in the market. For example, natural functional juices containing polyphenols. The aim of this study is to determine total phenolic content and antioxidant activity in some local functional juices. Total phenolic content was determined according to Folin- Ciocalteu method. The highest in content was mulberry juice, while the lowest was red grape juice. The best conditions for eliminating ascorbic acid were also determined which were heating for 30 min at 75°C. Antioxidant activity was subsequently determined using potassium ferricyanide. The highest in phenolic content among the studied juices were the highest in antioxidant activity. Thus a strong correlation was found between total phenolic content and antioxidant activity.