"Both lipophilic and hydrophilic antioxidant capacities were determined using the oxygen radical absorbance capacity (ORACFL) assay with fluorescein as the fluorescent probe and 2,2??-azobis(2-amidinopropane) dihydrochloride as a peroxyl radical generator on over 100 different kinds of foods, including fruits, vegetables, nuts, dried fruits, spices, cereals, infant, and other foods." . . . . .