Wine production generates a huge amount of waste which is considered as unbeneficial and potentially causes environment problems. However, due to the advance technology, minimization of waste production in several wine industries has drawn attention to many. Winery wastes are regarded as a low-cost source of antioxidant and phenolic compounds. Therefore, this specific study aimed to develop the optimal extraction conditions for antioxidant activity and total phenolic content using this solvent concentration. These compounds can be used as food preservatives and natural colourants in food industries.

Fiina K. Namukwambi. Studied: Master of Science in Food Science and Technology Engineering at Szent Istvan University, Budapest, Hungary. I am passionate about Food Science, Nutrition and Research. I enjoy new adventures.