The antioxidants from aronia juice and red wine are responsible for countless roles in the human body. Besides the antioxidant activity, these beverages are known for their cardioprotective, hepatoprotective, antibacterial and neuroprotective effects, but their main function is to reduce free radicals that can cause a large number of diseases. The kinetics of these reactions could be described by a mathematical approach or by equation modeling. In this reasearch, the synergism of antioxidants from aronia juice and red wine was examined. Five samples (ARONIA, WINE, MIX 1, MIX 2, MIX 3) were prepared in order to analyze the antioxidant activity, using the DPPH• and TEAC assay. Furthermore, the kinetics of chemical reactions between DPPH• and antioxidants were studied using three single-phase and one biphasic mathematical models. Results of the study pointed that mixture of aronia and red wine in a 1:1 ratio (MIX 1) demonstrates the strongest synergism of aronia juice and red wine as well as the strongest antioxidant capacity compared to other mixtures. Statistical parameters which tested differences between experimental and model data, showed that the biphasic first-order model best describes the chemical reaction kinetics between DPPH radical and antioxidants in all mixtures. This confirmed that two types of antioxidans react with the DPPH radical at different rates, making two different reaction phases. The addition of aronia juice to the red wine increases its antioxidant activity. Therefore, mixture od aronia juice and red wine in equal quantity make the most out of their synergism and have a much better health effect.