Corrosion inhibition of copper in 0.5 M NaCl solutions by aqueous and hydrolysis acid extracts of olive leaf

Green Corrosion Inhibitors for Metal and Alloys Protection in Contact with Aqueous Saline

Corrosion is an inevitable and persistent issue that affects various metallic infrastructures, leading to significant economic losses and safety concerns, particularly in areas near or in contact with saline solutions such as seawater. Green corrosion inhibitors are compounds derived from natural sources that are biodegradable in various environments, offering a promising alternative to their conventional counterparts. Despite their potential, green corrosion inhibitors still face several limitations and challenges when exposed to NaCl environments. This comprehensive review delves into these limitations and associated challenges, shedding light on the progress made in addressing these issues and potential future developments as tools in corrosion management. Explicitly the following aspects are covered: (1) attributes of corrosion inhibitors, (2) general corrosion mechanism, (3) mechanism of corrosion inhibition in NaCl, (4) typical electrochemical and surface characterization techniques, (5) theoretical simulations by Density Functional Theory, and (6) corrosion testing standards and general guidelines for corrosion inhibitor selection. This review is expected to advance the knowledge of green corrosion inhibitors and promote further research and applications.

Investigation of olive leaf extract as a potential environmentally-friendly corrosion inhibitor for carbon steel

Corrosion constitutes a significant issue in industries that handle metals. Corrosion inhibitors with a low impact on the environment provide a significant economic benefit in various engineering applications. In this work, the effectiveness of olive leaves extract is evaluated as a cost-effective and environmentally-friendly corrosion inhibitor. The corrosion of carbon steel in different concentrations of hydrochloric acid (0.1, 1.0, and 2.0 M) when protected by an aqueous solution of olive leaf extract of concentrations ranging from 10 to 60 ppm is investigated. A green extraction process based upon water extraction is used to ensure minimum impact on the environment. Results show that the corrosion inhibition efficiency increased as the concentration of the olive leaf extract increased. An analysis of variance showed a significant effect of acidic molarity, temperature, and inhibitor concentration on the corrosion rate. A significant statistical model indicates that the inhibitor exhibits higher efficiencies at higher acidic molarity. Results of SEM and EDX also demonstrated that a protective film of the inhibitor on the specimen surface plays a role in corrosion inhibition, suggesting that the inhibitor molecules are adsorbed at the interface between the carbon steel and the acid solution. The study provides an insight on the corrosion mechanism and highlights the potential of olive oil extract as an eco-friendly alternative to traditional corrosion inhibitors.

Influence of blackberry leaf extract on the copper corrosion behaviour in 0.5 M NaCl

The research presented in this paper is focused on blackberry leaf extract (BLE) as a environmentally friendly corrosion inhibitor for copper in 0.5 M NaCl. The caffeic acid, quercetin-3-O-glucoside and kaempferol-3-O-glucoside were identified in BLE by using high-performance liquid chromatography (HPLC-DAD). The BLE functional groups were identified (ATR-FTIR). The electrochemical methods (potentiodynamic polarization, electrochemical frequency modulation and electrochemical impedance spectroscopy) show that BLE acts as a mixed type of inhibitor (max. IE is 97.19 %). The corrosion process is controlled by diffusion (BLE lower than 15 g/L) and charge transfer (15 g/L BLE).