Ozone has gained traction due to its short half-life and non-toxic residues on treated food. However, retaining food nutritional qualities remain the major contributing factor determining the appropriateness of ozone treatment. Therefore, this study aimed to investigate the effects of ozone treatment on the physicochemical and antioxidant properties of cold- pressed pomegranate juice. Additionally, the correlation between different content of juice (with and without filtration process) and ozone treatment time (from 0 to 30 minutes) was also determined. From the results, it was observed that total color difference (TCD) and pH had significant effects (p < 0.05) from the ozone treatment alone. In comparison, total phenolic (TPC) and ascorbic acid content showed synergistic effects on juice composition and ozone treatment. Only 2,2-diphenyl-1-picrylhydrazyl (DPPH) activity showed a negative impact for both factors, which indicates that the scavenging activity in pomegranate juice was not affected by the content of juice and ozone treatment time. TPC and ascorbic acid content in filtered juice degraded significantly more (p < 0.05) than in unfiltered juice, which might be due to the presence of solids in the unfiltered juice eliciting a defense mechanism towards ozone teatment. In conclusion, unfiltered juice showed better quality characteristics than filtered juice because of its higher preserved qualitative value post-ozone treatment.