## 3 Results and Discussion
### 3.2. _Nutritional Characteristics of Functional Bread_
#### 3.2.6 Contaminants
\begin{table}
\begin{tabular}{l c c c c} \hline \hline
**Sample** & **Cu (mg/kg) \(\pm\) SD** & **Zn (mg/kg) \(\pm\) SD** & **Mn (mg/kg) \(\pm\) SD** & **Fe (mg/kg) \(\pm\) SD** \\ \hline Control & 2.64 \(\pm\) 0.01 \({}^{\text{g}}\) & 12.31 \(\pm\) 0.10 \({}^{\text{a,b}}\) & 11.88 \(\pm\) 0.26 \({}^{\text{b,e}}\) & 1.11 \(\pm\) 0.02 \\ C6 & 3.24 \(\pm\) 0.01 \({}^{\text{d,f}}\) & 9.16 \(\pm\) 0.80 \({}^{\text{c,d}}\) & 12.97 \(\pm\) 0.32 \({}^{\text{a,b,c,d}}\) & 3.49 \(\pm\) 0.08 \({}^{\text{a}}\) \\ C8 & 4.67 \(\pm\) 0.24 \({}^{\text{a}}\) & 10.77 \(\pm\) 0.43 \({}^{\text{c}}\) & 14.03 \(\pm\) 0.32 \({}^{\text{a}}\) & 3.92 \(\pm\) 0.32 \({}^{\text{a,b}}\) \\ C10 & 4.50 \(\pm\) 0.12 \({}^{\text{a}}\) & 9.75 \(\pm\) 0.30 \({}^{\text{c,d}}\) & 11.86 \(\pm\) 0.06 \({}^{\text{e}}\) & 3.35 \(\pm\) 0.10 \({}^{\text{a,c}}\) \\ M6 & 3.39 \(\pm\) 0.10 \({}^{\text{d,e}}\) & 8.35 \(\pm\) 0.10 \({}^{\text{b,d}}\) & 11.48 \(\pm\) 0.75 \({}^{\text{c,e}}\) & 1.67 \(\pm\) 0.12 \({}^{\text{b,e}}\) \\ M8 & 3.32 \(\pm\) 0.18 \({}^{\text{c,d,f}}\) & 9.39 \(\pm\) 0.69 \({}^{\text{c,d}}\) & 12.71 \(\pm\) 0.53 \({}^{\text{a,e}}\) & 3.43 \(\pm\) 0.11 \({}^{\text{a}}\) \\ M10 & 4.02 \(\pm\) 0.04 \({}^{\text{b}}\) & 9.14 \(\pm\) 0.03 \({}^{\text{d}}\) & 11.91 \(\pm\) 0.10 \({}^{\text{e}}\) & 2.56 \(\pm\) 0.25 \({}^{\text{c,d}}\) \\ S6 & 3.89 \(\pm\) 0.11 \({}^{\text{b,c}}\) & 8.98 \(\pm\) 0.22 \({}^{\text{d}}\) & 11.80 \(\pm\) 0.06 \({}^{\text{e}}\) & 1.90 \(\pm\) 0.18 \({}^{\text{d,e}}\) \\ S8 & 2.93 \(\pm\) 0.11 \({}^{\text{t,g}}\) & 10.54 \(\pm\) 0.12 \({}^{\text{c}}\) & 11.30 \(\pm\) 0.07 \({}^{\text{e}}\) & 1.62 \(\pm\) 0.12 \({}^{\text{e}}\) \\ S10 & 2.79 \(\pm\) 0.21 \({}^{\text{e,f}}\)g & 10.38 \(\pm\) 0.74 \({}^{\text{a,c,d}}\) & 10.96 \(\pm\) 0.87 \({}^{\text{d,e}}\) & 7.33 \(\pm\) 0.13 \\ \hline \hline \end{tabular} All the results are mean \(\pm\) standard deviation. Means followed by a common letter are not significantly different (\(p\)! 0.05). Values followed by different superscript letters in the same column are significantly different (\(p\)! 0.05). Means that do not share a letter in a column are significantly different (\(p\)! 0.05).  
\end{table} 
Table 6: The content of microelements in functional bread samples (mean \(\pm\) SD). \begin{table}
\begin{tabular}{l c c c} \hline \hline
**Sample** & **Pb (\#g/kg) \(\pm\) SD** & **Cd (\#g/kg) \(\pm\) SD** & **Cr (\#g/kg) \(\pm\) SD** \\ \hline Control & 19.20 \(\pm\) 0.19 \({}^{\text{a}}\) & 4.70 \(\pm\) 0.01 & 173.48 \(\pm\) 1.91 \\ C6 & 18.87 \(\pm\) 0.01 \({}^{\text{a}}\) & 12.89 \(\pm\) 0.07 & 87.07 \(\pm\) 3.98 \\ C8 & 23.08 \(\pm\) 0.10 & 10.70 \(\pm\) 0.13 \({}^{\text{b}}\) & 142.09 \(\pm\) 2.51 \\ C10 & 18.08 \(\pm\) 0.19 & 13.78 \(\pm\) 0.03 \({}^{\text{a}}\) & 301.66 \(\pm\) 2.36 \\ M6 & 13.79 \(\pm\) 0.01 & 10.29 \(\pm\) 0.10 \({}^{\text{b}}\) & 224.36 \(\pm\) 2.55 \\ M8 & 14.89 \(\pm\) 0.12 \({}^{\text{b}}\) & 8.39 \(\pm\) 0.08 & 6.39 \(\pm\) 0.90 \\ M10 & 25.59 \(\pm\) 0.17 & 13.50 \(\pm\) 0.10 \({}^{\text{a}}\) & 115.16 \(\pm\) 2.04 \({}^{\text{a}}\) \\ S6 & 10.29 \(\pm\) 0.03 & 18.88 \(\pm\) 0.18 & 116.35 \(\pm\) 2.38 \({}^{\text{a}}\) \\ S8 & 15.09 \(\pm\) 0.17 \({}^{\text{b}}\) & 6.95 \(\pm\) 0.03 & 343.08 \(\pm\) 1.02 \\ S10 & 8.43 \(\pm\) 0.10 & 13.79 \(\pm\) 0.09 \({}^{\text{a}}\) & 154.28 \(\pm\) 2.30 \\ \hline \hline \end{tabular} All the results are mean \(\pm\) standard deviation. Means followed by a common letter are not significantly different (\(p\)! 0.05). Values followed by different superscript letters in the same column are significantly different (\(p\)! 0.05). Means that do not share a letter in a column are significantly different (\(p\)! 0.05).  
\end{table} 
Table 5: The content of heavy metals in functional bread samples (mean \(\pm\) SD). The findings revealed that all three sea buckthorn varieties used in the functional bread samples exhibited an increase in copper and iron content, while a decrease was observed in zinc content compared to the control sample.