The aim of this research was investigated biological potential in extracts of elder flower, melissa leaf, lime flower, garden thyme, wild thyme and concentrated apple as well as possibility of applying plant extracts in production of fortified apple juices. In plants and concentrated apple extracts total phenols, flavan-3-ols and antioxidative capacity were investigated and extracts with the highest biological potential (elder flower, melissa leaf and lime flower) were selected for the second phase of this research. In the second phase of research extracts of elder flower, melissa leaf and lime flower were added in apple juice in four different concentration (5%, 10%, 15% and 20%) and then in the prepared beverages total phenols, flavonoids, flavan-3-ols and antioxidative capacity, were investigated. All apple juices fortified with extracts of elder flower, melisa leaf and lime flower shown significantly higher amount of total phenols, flavonoids, flavan-3-ols and antioxidative capacity in regard to extract of concentrated apple. The highest total phenolic and flavonoids content were determined in apple juice fortified with 15 percent share of melisa extract while the highest flavan-3-ols content were determined in apple juices fortified with lime extracts. In all fortified apple juices significant antioxidative capacity were determined and the highest antioxidative capacity were in apple juice fortified with 15 percent share of elder extract.The lowest antioxidative capacity were determined in apple juices fortified with lime extracts.