The notion of fruit and vegetables (FV) in preventing chronic diseases has long been discerned. To meet the recommended
FV intake, FV juices have emerged as a convenient and healthy choice. Mixed fruit and vegetable juices (MFVJ) cater the
blend of desirable flavor and taste of consumers. This study was carried out to determine the total phenolic content (TPC),
antioxidant activities and sugar content of selected MFVJ. Folin-Ciocalteu assay was employed to quantify TPC, whereas
DPPH and FRAP assays were used to evaluate the antioxidant activities of MFVJ. The sugar content was determined using
phenol-sulfuric acid method. MFVJ extracted from bitter gourd, green apple and orange (BGO) had the highest TPC content
(76.4 ± 4.2 mg GAE/100 ml). Celery and green apple (CG) juice showed the highest DPPH value (522.3 ± 7.6 mg TE/100
ml) whereas carrot and starfruit (AS) juice have the highest FRAP value (419.6 ± 21.6 mg TE/100 ml). The sugar content
of MFVJ was within the range of 5.7-13.3 g/100 ml. MFVJ can be considered as healthy beverages with considerable
amounts of phenolic compounds and low sugar content. This study provides some useful reference for consumers who
consume juices with combinations of FV. Future studies need to discover more combinations of FV juices, providing more
data pertaining to MFVJ. Identification of individual phenolic compounds should also be part of future research using
various instrumental analyses.