## 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** & **Na (mg/100 g) \(\pm\) SD** & **K (mg/100 g) \(\pm\) SD** & **Ca (mg/100 g) \(\pm\) SD** & **Mg (mg/100 g) \(\pm\) SD** \\ \hline Control & 63.78 \(\pm\) 0.19 \({}^{\mathrm{b,c}}\) & 52.99 \(\pm\) 0.21 \({}^{\mathrm{b}}\) & 5.58 \(\pm\) 0.08 \({}^{\mathrm{c}}\) & 10.60 \(\pm\) 0.11 \({}^{\mathrm{c}}\) \\ C6 & 63.75 \(\pm\) 0.06 \({}^{\mathrm{b,c}}\) & 54.74 \(\pm\) 0.22 \({}^{\mathrm{a}}\) & 6.94 \(\pm\) 0.07 \({}^{\mathrm{a}}\) & 10.89 \(\pm\) 0.15 \({}^{\mathrm{a,b}}\) \\ C8 & 63.65 \(\pm\) 0.06 \({}^{\mathrm{c}}\) & 84.15 \(\pm\) 0.34 & 6.43 \(\pm\) 0.23 \({}^{\mathrm{a,b}}\) & 10.92 \(\pm\) 0.11 \({}^{\mathrm{a,b}}\) \\ C10 & 64.41 \(\pm\) 0.06 \({}^{\mathrm{a}}\) & 54.01 \(\pm\) 0.22 \({}^{\mathrm{a,b}}\) & 6.95 \(\pm\) 0.08 \({}^{\mathrm{a}}\) & 11.19 \(\pm\) 0.13 \({}^{\mathrm{a}}\) \\ M6 & 63.97 \(\pm\) 0.13 \({}^{\mathrm{b,c}}\) & 55.11 \(\pm\) 0.33 \({}^{\mathrm{a}}\) & 5.75 \(\pm\) 0.12 \({}^{\mathrm{b,c}}\) & 10.98 \(\pm\) 0.05 \({}^{\mathrm{a,b}}\) \\ M8 & 64.32 \(\pm\) 0.19 \({}^{\mathrm{a,b}}\) & 55.0 \(\pm\) 0.11 \({}^{\mathrm{a}}\) & 7.09 \(\pm\) 0.10 \({}^{\mathrm{a}}\) & 10.94 \(\pm\) 0.11 \({}^{\mathrm{a,b}}\) \\ M10 & 64.09 \(\pm\) 0.06 \({}^{\mathrm{b}}\) & 54.92 \(\pm\) 0.33 \({}^{\mathrm{a}}\) & 6.24 \(\pm\) 0.29 \({}^{\mathrm{a,b,c}}\) & 11.02 \(\pm\) 0.07 \({}^{\mathrm{a}}\) \\ S6 & 63.72 \(\pm\) 0.10 \({}^{\mathrm{b,c}}\) & 54.12 \(\pm\) 0.11 \({}^{\mathrm{a,b}}\) & 5.77 \(\pm\) 0.05 \({}^{\mathrm{b,c}}\) & 10.81 \(\pm\) 0.17 \\ S8 & 62.13 \(\pm\) 0.06 & 54.16 \(\pm\) 0.32 \({}^{\mathrm{a,b}}\) & 5.56 \(\pm\) 0.14 \({}^{\mathrm{c}}\) & 10.95 \(\pm\) 0.16 \({}^{\mathrm{a,b}}\) \\ S10 & 61.06 \(\pm\) 0.18 & 53.63 \(\pm\) 0.11 \({}^{\mathrm{b}}\) & 5.66 \(\pm\) 0.10 \({}^{\mathrm{c}}\) & 10.82 \(\pm\) 0.03 \({}^{\mathrm{a,b}}\) \\ \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 7: The content of minerals in functional bread samples (mean \(\pm\) SD). than that of the control sample. Specifically, the control sample contained 52.99 mg K/100 g, whereas the functional bread demonstrated an elevated content ranging from 53.63 to 84.15 mg K/100 g. With respect to calcium content, all functional bread samples exhibited higher values than the control sample, except for the bread containing 8% sea buckthorn pomace powder from the Sorana variety. The control sample had a value of 5.58 mg Ca/100 g, while the functional bread samples recorded higher values ranging from 5.66 to 7.09 mg Ca/100 g.  
The sodium content found in this study was higher than the sodium content reported by [PERSON] et al., 2017 [35], who added leafy powder to bread samples. On the other hand, the levels of calcium and magnesium obtained in the present study were significantly lower than those obtained by [PERSON] et al., 2017 [35]. Their results showed that an increase in the percentage of leafy powder led to an increase in the content of sodium, magnesium, and calcium. According to [PERSON] et al., 2019 [47], cultivated sea buckthorn contains 10.30 \(\pm\) 0.42 g/kg of potassium (K), 0.844 \(\pm\) 0.07 g/kg of calcium (Ca), and 0.701 \(\pm\) 0.03 g/kg of magnesium (Mg). Therefore, sea buckthorn can be considered a valuable source of minerals for food products with high mineral content.