Objective: A number of different beverage products claim to have antioxidant potency due to their perceived high content of polyphenols. The present study was designed to evaluate the in vitro estimation of free radical scavenging activity of three different fruit juices as follows: Grapes, Guava and Pineapple available in local market. Method: Above mentioned fruit juices were screened for their free radical scavenging property using diphenyl picryl hydrazyl (DPPH) radicals. The absorbance of these fruit juices at 517nm is found by using UV-spectroscopy at various time intervals such as 15 minutes, 30 minutes and 24 hours respectively. Then the absorbance was compared with each other and better antioxidant activity of the fruit juices was estimated. Results: The results obtained from the DPPH assay demonstrated that Grapes juice had better antioxidant activity than Pineapple and Guava juices. Conclusions: The present research demonstrates that although a number of popular beverages have evidence of antioxidant activity, there are clear differences in antioxidant potency. Some beverages with lower potency would need to be consumed in much larger amounts to equal the antioxidant potency of Grapes juice.