## 3 Results and Discussion
### Characteristics of the Main Raw Materials Used for Baking Bread
A slightly weaker relationship was observed between the content of 10% SB-M in bread and energy value (this may result from the information load of variables, i.e., the length of vectors). \begin{table}
\begin{tabular}{l c c c c c} \hline \hline
**Components/Bread Variants** & **RB, Control** & **5\% SB-M** & **10\% SB-M** & **15\% SB-M** & **20\% SB-M** \\ \hline T. phenolic comp. & & & & & \\ \([\)mg/100 g d.m.\(]\) & 109.14 \(\pm\) 2.40 a & 228.55 \(\pm\) 9.43 b & 266.05 \(\pm\) 13.29 c & 278.88 \(\pm\) 12.50 d & 338.98 \(\pm\) 10.92 e \\ \hline T. carotenoids & & & & & \\ \([\)mg/100 g d.m.\(]\) & 2.99 \(\pm\) 0.00 a & 16.61 \(\pm\) 0.09 b & 25.42 \(\pm\) 1.65 c & 32.60 \(\pm\) 1.08 d & 40.30 \(\pm\) 3.48 e \\ \hline Lutein & 1.00 \(\pm\) 0.00 a & 1.60 \(\pm\) 0.00 b & 2.68 \(\pm\) 0.01 c & 4.16 \(\pm\) 0.32 d & 5.71 \(\pm\) 0.76 e \\ \hline Zexanthin & 1.00 \(\pm\) 0.0 a & 1.48 \(\pm\) 0.00 b & 2.38 \(\pm\) 0.01 c & 3.55 \(\pm\) 0.26 d & 4.75 \(\pm\) 0.64 e \\ \hline Cryptoxanthin & 0.00 a & 1.09 \(\pm\) 0.00 b & 1.28 \(\pm\) 0.01 c & 1.54 \(\pm\) 0.07 d & 1.87 \(\pm\) 0.16 e \\ \hline \(\alpha\)-Carotene & 0.00 a & 1.02 \(\pm\) 0.00 b & 1.06 \(\pm\) 0.00 c & 1.12 \(\pm\) 0.01 d & 1.19 \(\pm\) 0.04 e \\ \hline \(\beta\)-Carotene & 0.99 \(\pm\) 0.00 a & 1.17 \(\pm\) 0.00 b & 1.55 \(\pm\) 0.01 c & 2.13 \(\pm\) 0.14 d & 2.81 \(\pm\) 0.28 e \\ \hline Rem. carotenoids & 0.00 a & 11.00 \(\pm\) 0.78 b & 16.51 \(\pm\) 1.65 c & 20.38 \(\pm\) 0.23 d & 23.74 \(\pm\) 1.36 e \\ \hline \hline \end{tabular} a-e–average values marked in columns with different small letters are statistically different at the level of \(p<\) 0.01.  
\end{table} 
Table 4: Bioactive components of rye bread (RB) and with the addition of 5, 10, 15, 20% of sea buckthorn pomace meal (SB-M). Figure 2: Correlations between nutritional energy (NE) components and the level of SB-M addition (PA—palmitic acid; PA2—palmitoleic acid; MA—margaric acid; SA—stearic acid; OA—oleic acid; VA—vaccenic acid; LA—linoleic acid; ALA—linoleic acid). In the case of nutritional and building components (N-B), the strongest correlations were obtained between all tested components (total protein, albumins and globulins, and rem. protein fractions) and bread characterized by the addition of 15% SB-M (Figure 3). The highest levels of SB-M additives, i.e., 15 and 20%, correlated most strongly with all bioactive ingredients (Figure 4). This clearly indicates the beneficial effect of these additives on the health-promoting value of the produced special rye bread. Based on the obtained research results and their statistical analysis, it is evident that adding sea buckthorn fruit pomace at a level of 15 to 20% optimally shapes the balanced nutritional and health-prom  
Figure 4: Correlations between bioactive compounds (Bio-C) and the level of SB-M addition. Figure 3: Correlations between nutritional building ingredients (N-B) and the level of SB-M addition. In addition to the above benefits, adding sea buckthorn pomace to bread may extend its shelf life thanks to several important bioactive properties of these ingredients. The natural antioxidant compounds contained in them, such as polyphenols, vitamin C, and carotenoids, can slow down the oxidation of lipids in bread, thus delaying the rancidity of fats and the bread's structural degradation. Thanks to this, the product retains its freshness, taste, and aroma for longer [8; 32; 33]. The fiber contained in pomace increases the water-binding capacity of bread, which limits its drying and moisture loss and also, therefore, its staling [33; 34]. The presence of natural ingredients with antibacterial and antifungal properties, such as organic acids and flavonoids, may also limit the development of the microorganisms responsible for bread spoilage [35; 36].