Background: Because of its wonderful taste, as well as numerous nutritional and medicinal qualities valued especially in the 20th century apple fruit is preferred worldwide. Objective: The current work presents the antioxidant specifications of several varieties of apples distributed in Republic of Bulgaria and also methodology/equipment and method for the preparation of the apples for the experiment/ used to determine the antioxidant characteristics. Results: We obtain nectar from apples by their immediate squeezing prior the experiment using a juicer. (1) Mix the three tubes with electromagnetic stirrer VORTEX 2 GENIE for 10 seconds. (2) Place the tubes in a water bath for 10-15 minutes at 380C. (3) Put the tubes in cold water for 5 seconds to stop the reaction. (4.) Identification of the activity of the samples with a UV-VIS spectrophotometer; Thermo-Scientific; Used length λ = 560 nm. CONCLUSION: 1. Choose fully ripe fruits to generate the highest amount of antioxidants. 2. The studied varieties of apples can be arranged according to their antioxidant activity as follows: Grey smith, Aidere, Golden Delicious, Jonah Gold, Golden Delicious, Red Delicious, Chadeo, Mutsu, and Florina.