The influence of the extraction method to obtain orange and apple juice on the vitamin C content, total sugars, acidity, pH and extract was evaluated. For this purpose, the various devices-low-speed juicer, juicer were used to obtain material for the analysis. We also examined juices available in retail trade with similar parameters (one day juice for quick consumption). It has been shown that the method of the orange juices preparation had no significant effect on their chemical composition, and a clearly lower vitamin C content, were found in one day juice (21% lower). In case of the apple juice, the situation was different, one day juice was characterized by about 10 times higher content of ascorbic acid. The values of the other examined parameters only slightly differ. The lowest content of sugars in total was found In juices obtained in fast juicer. The results of titratable acidity, pH and extract were in accordance with the Polish Norm [16]. The obtained results indicate that the juices obtained in laboratory conditions using a slow and fast juicer are characterized by correct physicochemical parameters and can be consumed every day as one of the sources of vitamin C in a daily menu.