Total vitamin C (ascorbic acid + dehydroascorbic acid) has been determined by UVspectrophotometric method in various fruit juices. In this method, a blended sample is homogenized with 3% metaphosphoric acid-10% acetic acid solu'an. Then addition of bromine water oxidizes ascorbic acid to dehydroascorbic acid in presence of acetic acid and the excess of bromine is removed by a few drops of 10% thiourea. After coupling with 2,4-dinitrophenyl hydrazine at 37°C temperature for three hours, the solution is cooled in an ice bath and is treated with chilled 85% H2SO4 to produce a red colour complex and the absorbance is measured spectrophotometrically at 521 nm. This method obeyed Beer's law as was tested by using a standard ascorbic acid. Also ascorbic acid can be determined by redox titration. We performed an iodimetric back-titration in which we generated a measured excess of iodine in the sample solution and then we titrated the unreacted iodine with a standard sodium thiosulfate solution. Our purpose is to determine the Vitamin C content in some packed (industrial) fruit juices and compare the values with that labeled on the packed fruit juices. The samples were collected from different markets in