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People often consume juice to easily ingest antioxidants, which can scavenge free radicals and reduce the risk of lifestyle-related diseases. In this study, the SOD assay kit-WST method was used to evaluate the antioxidant activity of two types of functional water, alkaline electrolyzed water (AlEW) and tourmaline water (TMW), reconstituted commercially available (Tropicana) and freshly squeezed concentrated juices and the effect of functional waters on physicochemical parameters and sensorydoi:10.3390/foods11162531 pmid:36010530 pmcid:PMC9407226 fatcat:ltztp2nejvgnpfet6wzhctoliy