## 3 Results and Discussion
### Characteristics of the Main Raw Materials Used for Baking Bread
than the tested rye flour (65.4 mg/100 g d.m.). In the case of sea buckthorn fruit from varieties grown in Poland, the average total content of phenolic compounds has been found to range from 129 to 283 mg/100 g [15; 16], while in the tested pomace from the fruit of this plant species, the concentration of phenolic compounds was several times higher. SB-M in the form of meal is a very good source of carotenoids, in contrast with rye flour, which was found to contain little of them (Table 1). Carotenoids are very important phytochemicals, contributing nutritional health benefits to the human diet [30]. Of the approximately 600 carotenoid pigments described in the literature, 39 have been identified in sea buckthorn fruit. In the tested SB-M, the highest contents of lutein, zeaxanthin, and \(\beta\)-carotene were found among the analyzed carotenoid pigments, which is consistent with other literature data on sea buckthorn fruit [15]. In Polish literature, the content of carotenoids in fruits, depending on the sea buckthorn variety, is reported at a level of approximately 7.94-28.16 mg/100 g d.m. The distribution of points and vectors in Figure 1 pertains to the shaping of the quality characteristics of the raw materials used for bread baking, rye flour and sea buckthorn pomace related to the concentration of the selected substances: NE, N-B, and Bio-C. The presented PROFIT analysis indicates regression dependencies. To the greatest extent, RF 100% (1,2,3) is influenced by N-B, in the form of albumins and globulins and total protein, \begin{table}
\begin{tabular}{l c c} \hline \hline
**Components/Raw Material** & **RF** & **SB-M** \\ \hline \hline \multicolumn{3}{c}{Nutritional Energy Ingredients (NE)} \\ \hline Total lipids [\% d.m.] & 1.48 \(\pm\) 0.00 a & 34.15 \(\pm\) 0.25 b \\ \hline Palmitic acid & 22.04 \(\pm\) 1.35 a & 37.80 \(\pm\) 1.31 b \\ \hline Palmitoleic acid & 1.65 \(\pm\) 0.16 a & 40.63 \(\pm\) 0.27 b \\ \hline Margaric acid & 0.00 a & 1.59 \(\pm\) 0.04 b \\ \hline Stearic acid & 1.14 \(\pm\) 0.13 b & 0.58 \(\pm\) 0.01 a \\ \hline Oleic acid & 17.44 \(\pm\) 0.17 b & 2.41 \(\pm\) 0.02 a \\ \hline Vaccenic acid & 2.97 \(\pm\) 0.40 a & 6.09 \(\pm\) 0.04 b \\ \hline Linoleic acid & 50.57 \(\pm\) 2.06 b & 10.49 \(\pm\) 0.06 a \\ \hline Linolenic acid & 4.54 \(\pm\) 0.51 b & 0.69 \(\pm\) 0.03 a \\ \hline Starch [\% d.m.] & 79.49 \(\pm\) 0.23 b & 0.00 a \\ \hline Ash [\% s.m.] & 0.78 \(\pm\) 0.00 a & 2.53 \(\pm\) 0.09 b \\ \hline \hline \multicolumn{3}{c}{Nutritional Building Ingredients (N-B)} \\ \hline Total protein [\% d.m.] & 4.74 \(\pm\) 0.03 b & 2.58 \(\pm\) 0.02 a \\ \hline Albumins and globulins [\% d.m.] & 2.53 \(\pm\) 0.01 b & 0.04 \(\pm\) 0.00 a \\ \hline Rem. protein fractions [\% d.m.] & 2.20 \(\pm\) 0.01 a & 2.53 \(\pm\) 0.02 b \\ \hline \multicolumn{3}{c}{Bioactive Compounds (Bio-C)} \\ \hline T. phenolic comp. [mg/100 g d.m.] & 65.43 \(\pm\) 2.63 a & 903.38 \(\pm\) 30.70 b \\ \hline T. carotenoids [mg/100 g d.m.] & 0.21 \(\pm\) 0.00 a & 19.09 \(\pm\) 0.04 b \\ \hline Lutein & 0.10 \(\pm\) 0.01 a & 1.26 \(\pm\) 0.02 b \\ \hline Zexaxanthin & 0.09 \(\pm\) 0.00 a & 1.25 \(\pm\) 0.02 b \\ \hline Cryptoxanthin & 0.00 a & 0.81 \(\pm\) 0.01 b \\ \hline \(\alpha\)-Carotene & 0.00 a & 0.67 \(\pm\) 0.00 b \\ \hline \(\beta\)-Carotene & 0.00 a & 1.05 \(\pm\) 0.03 b \\ \hline Rem. carotenoids & 0.00 a & 14.03 \(\pm\) 0.04 b \\ \hline \hline \end{tabular} a,b—average values marked in columns with different small letters are statistically different, \(p<\) 0.01.  
\end{table} 
Table 1: Characteristics of the main raw materials for baking—rye flour (RF) and sea buckthorn pomace meal (SB-M). and by NE, in the form of LA, ALA, SA, OA, and starch. Meanwhile, SB-M (1,2,3) is influenced by all components of Bio-C, as well as by components of NE (T. lipids, ash, VA, PA, MA) and N-B. (rem. protein fractions). The strong positive regression relationship between RF 100% and the components of NE and N-B, as well as SB-M and the components of Bio-C, NE, and N-B, indicates the direction and length of the vectors.