During three years, investigated was the influence of ascorbic acid addition, and apple cultivar, on ascorbic acid and phenolics content of freshly pressed apple juices. Evaluation of changes of ascorbic acid content showed that the variations of the least susceptible to oxidation of ascorbic acid were Szampion and Topaz. Apple juices, obtained with the addition of ascorbic acid, contained much more of polyphenolic compounds.