Biobased Materials Production from Biodiesel Residuals of Rapeseed

Table 2

Mean values of relative amount of proteins extracted for comparisons of importance of the use of rapeseed type, glycerol content in the samples, pressing temperature, and pressing time. Mean value for total extraction of proteins from rapeseed flour is set to 100, and the rest of the values are related to this set standard value. Vales are relative means of areas under chromatograms from different extractions or from different parts of the chromatograms as a sum after the three extractions. In the comparisons all samples are compared differing only in one parameter. That means, for example, that both rapeseed cake and flour and all glycerol contents and pressing times are included when the pressing temperature is evaluated.

Source	Extraction			Chromatogram part			Total
	1	2	3	1	2	3
Rapeseed type
Cake	71.0b	15.1b	4.80a	4.69a	77.7b	8.27a	90.7b
Flour	74.3a	20.7a	5.08a	3.30b	88.3a	8.27a	100.0a
Glycerol content
0%	76.0a	17.6a	4.64b	4.30a	84.9a	8.94a	98.2a
10%	69.8b	18.2a	5.20a	3.69a	81.6b	7.71b	93.0b
Pressing temperature
130°C	42.6d	7.71c	4.97b	8.04a	38.7d	8.55a	55.3d
145°C	50.3c	17.3a	6.59a	4.41b	63.7c	6.31c	74.1c
160°C	79.3a	19.9a	4.58b	3.46b	92.8a	8.60a	104.0a
180°C	67.0b	12.7b	6.09a	3.85b	74.3b	7.54b	85.7b
Pressing time
5 min	67.0c	12.7c	6.09a	3.85ab	74.3c	7.54c	85.7c
10 min	51.4d	15.0c	4.92b	4.53ab	59.2d	7.32c	71.2d
20 min	75.4b	19.4b	4.19b	3.07b	87.2b	8.66b	98.9b
30 min	111.7a	23.1a	6.03a	4.80a	126.3a	9.83a	140.9a

Means with the same letters within a column and under the same subheading do not differ significantly (Duncan’s Multiple Range Test 0.05).