Abstarct: Medicinal or aromatic herbs are the most important natural food additives in the diet due to the presence of volatile compounds with antimicrobial and antioxidant properties. In order to study the biological activity of these plants, extracts and essential oils of these substances are used in food products. In order to extract the aromatic plants extracts, it is common practice to use solvents and various methods, each of which, due to the effect on the extracted compounds, will lead to different biological activities. In this study, we first investigated the properties of ultrasound extraction of water, alcohol and acetone extraction from various medicinal herbs such as Melissa offisinalis, Lippia triphylla, Berberidaceae, and Salvia hispanica, and then all treatments prepared in three concentrations of 1000, 2500 and 5000 ppm was added in peach, apricot, pomegranate and kiwi juices, and various characteristics of the juices, including the total amount of phenolic compounds, the ability to inhibit DPPH free radicals , Brix and pH of the samples were investigated. The results showed that, regardless of the type of juice and the type of extracts, all samples containing medicinal plant extracts had higher phenolic compounds than control juice samples. In contrast, barberry extract had the most effect on increasing the content of phenolic compounds of juice. The addition of extracted samples in the same concentrations in fruit juices did not significantly affect the brix of the samples.