The study aimed to assess Vitamin C concentration in commercial and fresh fruit juices using various analytical methods. Titration involved the redox reaction of iodine with Vitamin C, while UV-Spectroscopy employed 2,4-DNPH dye coupling. HPLC utilized Acetonitrile-KH2PO4 mobile phase on a Super sphere C18 column. Results indicated higher Vitamin C in lemon and orange, with UV-Spectroscopy showing lemon (3.14 mg/100 ml) > apple (2.78 mg/100 ml) > orange (2.62 mg/100 ml) > grapes (2.2 mg/100 ml) in fresh juices. Titration confirmed orange (41.93 mg/100 ml) > lemon (29.31 mg/100 ml) > apple (26.6 mg/100 ml) > grapes (25.25 mg/100 ml). HPLC revealed lemon (3.316 mg/dl) > orange (3.504 mg/dl) > grapes (2.206 mg/dl) > apple (0.01 mg/dl). Consistent results were observed across methods.