Inhibition kinetics of lipid oxidation of model foods by using antioxidant extract of fermented soybeans

► A concentration of 5 mg/g of an extract from fermented soybeans was comparable to 0.26 mg/g BHT in linoleic acid emulsions. ► The extract inhibited different oxidation products in different food models. ► The extract inhibited TBARS better than conjugated dienes in oil model. ► The reparameterised logistic equation was fit to describe the experimental data.