Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties

► Rosemary and grape seed extract inhibit the formation of heterocyclic amines (HA). ► The application form of marinades had no effect on the inhibition of HA formation. ► The antioxidant capacity significantly correlated with the reduction of HA content. ► Sensory evaluation of patties marinated with grape seed yielded excellent scores.