With many juices, the antioxidant content is largely loss due to the heat from pasteurization (heat destroys vitamin C, which is one of the most common antioxidants found in juices). In the case of black raspberry juice, it still achieves an ORAC value roughly 50% that of the fresh berries. This is because vitamin C only represents a small component of its antioxidant content.
ORAC Source
USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 - Prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA) - May 2010