The aim of this study was to evaluate the effect of non-thermal technologies on the stability of total phenols and monomeric anthocyanins in pomegranate juices and to compare results with pasteurized and non-treated juices during 7 days storage at 4 °C. Pomegranate juices were treated with ultrasound and cold plasma, separately and then in combination of both treatments. Experiment was designed to investigate the effect of ultrasound operating conditions (75 and 100 %; treatment time 2,5 and 5 min) and plasma operating conditions (60 and 90 Hz; treatment time 2,5 and 5 min) alone and in combination according to full factorial design. Pomegranate juices were pasteurized at 90 °C/1 min. Total phenolic content and monomeric anthocyanins content were spectrofotometrically determined. Obtained results revealed that pasteurization did not significantly influenced stability of total phenols, while stability of monomeric anthocyanins were lower in pasteurized than in non-treated juices. Furthermore, when applied alone, non-thermal technologies significantly reduced concentration of total phenols and monomeric anthocyanins in compare to pasteurized and non-treated juice.Ultrasound and cold plasma treatemnts in combinations, as well as cold plasma treatment alone, exhibited greater stability of total phenols in comparison to ultrasound treatment alone. With respect to monomeric anthocyanins stability, all non-thermal technologies, alone or in combination, significantly reduced monomeric anthocyanins stability.