Total antioxidant capacity (TAC) of juices obtained from apples, pear, banana, kiwi fruit, lemon, orange, cranberry and sea buckhorn and seven commercial noncarbonated soft drinks was investigated by using a flow injection analysis with chemiluminescence detection (FIA-CL) method. This method allows TAC determination within 0.8–300 micromoles L-1 domains of L-ascorbic and uric acids. A relative standard deviation (RSD) was up to 3%(n= 10, c= 8 μM uric acid and 20 μM L-ascorbic acid). TAC determined for the analyzed juices samples was between 3.96 and 37.5 milligrams of L-ascorbic acid equivalents/100 g fresh fruits. Berries juices were also analyzed after being kept for 24 h since preparation at room temperature in properly sealed vessels and found that TAC values decrease by approximately 40%. The TAC values determined for the analyzed noncarbonated soft drinks vary between 5.46-66.9 mg L-ascorbic acid equivalents/100 mL samples and between 3.20 and 104 mg uric acid equivalents/100 mL samples.