There is a large amount of pomace remaining after olive oil production , whose direct disposal into the environment is a major environmental problem. Re-use of olive pomace for the isolation of bioactive compounds and subsequent energy production is an excellent possibility for sustainable waste management which generates both, environmental and economic benefits. The pomace polyphenols have shown anti-inflammatory and anti-cancer effects and therefore pomace is excellent raw material for the isolation of bioactive components that are later used as natural additives and nutraceuticals in the pharmaceutical and food industries. Developing efficient and environmentally friendly methods of isolation and formulation of pomace extracts is a challenging process due to the heterogeneity and complexity of the composition of raw material and very poor technological parameters of obtained raw extract. This thesis examined the influence of incorporating pomace polyphenols in inclusion complexes with different cyclodextrins on different types of antioxidant activity of obtained products. More specificaly, the influence of different concentration levels of β-cyclodextrin, HP-β-cyclodextrin, methyl-β-cyclodextrin and γ-cyclodextrin on the antiradical activity against DPPH and ABTS radicals and reducing activity of obtained extracts was investigated. d. Based on the obtained results, β-cyclodextrin and methyl-β-cyclodextrin can be considered as excipients of choice in the formulationpomace polyphenol extract.