Evaluation of vegetables residues as corrosion inhibitors

Detalhes bibliográficos
Autor(a) principal: Barreto, Lhaira Souza
Data de Publicação: 2021
Outros Autores: Almeida, Thássia Félix de, Santos, André de Mendonça, Tokumoto, Miriam Sanae, Cotting, Fernando, Capelossi, Vera Rosa
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/17409
Resumo: This work investigates the use of (Allium sativum L.) garlic peel extract, and (Theobroma L) cacao peel, as well as their synergy as a corrosion inhibitor for carbon steel in 0.5 mol.L-1 hydrochloric acid solution. The comparative study was performed in 1.11 g.L-1 of extract. The investigation was carried out using Fourier transform infrared spectroscopy (FTIR), electrochemical impedance spectroscopy (EIS), gravimetric techniques and scanning electron microscopy (SEM) as chemical, electrochemical and morphological characterization techniques, respectively.  Gravimetric tests results showed a reduction in the corrosion rate of the extracts, with 90.7% efficiency for garlic extract and 89% for cacao extract, however, the mixture of the compounds presented an inhibition superior to 98%, showing the great synergism between the studied species. While the EIS results showed a higher impedance module value for cacao extract compared to garlic extract. Chemical analysis for extracts of garlic and cacao obtained by FTIR showed the presence of compounds based on sulfur and nitrogen, which are responsible for corrosion inhibiting effect. The SEM images obtained showed the formation of a film which reduces the evaluation of the corrosive process. Then, it is possible to conclude, that the carbon steel surface immersed in 0.5 mol.L-1 HCl solution with garlic peel extracts or cacao peel extracts or both, presents a corrosion inhibiting effect.
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spelling Evaluation of vegetables residues as corrosion inhibitors Evaluación de residuos de verduras como inhibidores de corrosiónAvaliação de resíduos de vegetais como inibidores de corrosão Inibidores de corrosãoInibidores naturais,Allium sativum L.Theobroma L.Corrosion inhibitorsAllium sativum L.Natural inhibitorsTheobroma L.Inhibidores de corrosiónAllium sativum LInibidores naturaisTheobroma L.This work investigates the use of (Allium sativum L.) garlic peel extract, and (Theobroma L) cacao peel, as well as their synergy as a corrosion inhibitor for carbon steel in 0.5 mol.L-1 hydrochloric acid solution. The comparative study was performed in 1.11 g.L-1 of extract. The investigation was carried out using Fourier transform infrared spectroscopy (FTIR), electrochemical impedance spectroscopy (EIS), gravimetric techniques and scanning electron microscopy (SEM) as chemical, electrochemical and morphological characterization techniques, respectively.  Gravimetric tests results showed a reduction in the corrosion rate of the extracts, with 90.7% efficiency for garlic extract and 89% for cacao extract, however, the mixture of the compounds presented an inhibition superior to 98%, showing the great synergism between the studied species. While the EIS results showed a higher impedance module value for cacao extract compared to garlic extract. Chemical analysis for extracts of garlic and cacao obtained by FTIR showed the presence of compounds based on sulfur and nitrogen, which are responsible for corrosion inhibiting effect. The SEM images obtained showed the formation of a film which reduces the evaluation of the corrosive process. Then, it is possible to conclude, that the carbon steel surface immersed in 0.5 mol.L-1 HCl solution with garlic peel extracts or cacao peel extracts or both, presents a corrosion inhibiting effect.Este trabajo investiga el uso de extracto de cáscara de ajo (Allium sativum L.) y cáscara de cacao (Theobroma L.), así como su sinergia como inhibidor de corrosión para acero al carbono en solución de ácido clorhídrico 0,5 mol.L-1. El estudio comparativo se realizó en 1,11 g.L-1 de extracto. La investigación se llevó a cabo utilizando espectroscopía infrarroja por transformada de Fourier (FTIR), espectroscopía de impedancia electroquímica (EIE), técnicas gravimétricas y microscopía electrónica de barrido (MEB) como técnicas de caracterización química, electroquímica y morfológica, respectivamente. Los resultados de las pruebas gravimétricas mostraron una reducción en la tasa de corrosión de los extractos, con 90,7% de eficiencia para el extracto de ajo y 89% para el extracto de cacao, sin embargo, la mezcla de los compuestos presentó una inhibición superior al 98%, mostrando el gran sinergismo entre los estudiados. especies. Mientras que los resultados de EIE mostraron un valor de módulo de impedancia más alto para el extracto de cacao en comparación con el extracto de ajo. El análisis químico de los extractos de ajo y cacao obtenidos por FTIR mostró la presencia de compuestos a base de azufre y nitrógeno, que son los responsables del efecto inhibidor de la corrosión. Las imágenes MEB obtenidas mostraron la formación de una película que reduce la evaluación del proceso corrosivo. Entonces, es posible concluir, que la superficie de acero al carbono sumergida en solución 0.5 mol.L-1 de HCl con extractos de ajo o extractos de cacao o ambos, presentam un efecto inhibidor de la corrosión.Este trabalho investiga a utilização do extrato da casca do alho (Allium sativum L.) e casca do cacau (Theobroma L.), bem como sua sinergia como inibidor de corrosão para aço carbono em solução de ácido clorídrico 0,5 mol.L-1. O estudo comparativo foi realizado em 1,11 g.L-1 do extrato. A investigação foi realizada utilizando espectroscopia no infravermelho por transformada de Fourier (FTIR), espectroscopia de impedância eletroquímica (EIE), técnicas gravimétricas e microscopia eletrônica de varredura (MEV) como técnicas de caracterização química, eletroquímica e morfológica, respectivamente. Os resultados dos testes gravimétricos mostraram redução na taxa de corrosão dos extratos, com eficiência de 90,7% para o extrato do alho e 89% para o extrato do cacau, porém, a mistura dos compostos apresentou uma inibição superior a 98%, evidenciando o grande sinergismo entre as espécies estudadas. Enquanto os resultados do EIE mostraram um valor de módulo de impedância mais alto para o extrato do cacau em comparação com o extrato do alho. Análises químicas para extratos do alho e cacau obtidos por FTIR mostraram a presença de compostos à base de enxofre e nitrogênio, os quais são responsáveis ​​pelo efeito inibidor da corrosão. As imagens de MEV obtidas mostraram a formação de um filme que reduz a avaliação do processo corrosivo. Conclui-se então que a superfície do aço carbono imersa em solução de HCl 0,5 mol.L-1 com extrato do alho ou extrato do cacau ou ambos apresentam efeito inibidor de corrosão.Research, Society and Development2021-07-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1740910.33448/rsd-v10i8.17409Research, Society and Development; Vol. 10 No. 8; e28710817409Research, Society and Development; Vol. 10 Núm. 8; e28710817409Research, Society and Development; v. 10 n. 8; e287108174092525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/17409/15499Copyright (c) 2021 Lhaira Souza Barreto; Thássia Félix de Almeida; André de Mendonça Santos; Miriam Sanae Tokumoto; Fernando Cotting; Vera Rosa Capelossihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessBarreto, Lhaira Souza Almeida, Thássia Félix de Santos, André de Mendonça Tokumoto, Miriam Sanae Cotting, FernandoCapelossi, Vera Rosa 2021-08-21T18:46:59Zoai:ojs.pkp.sfu.ca:article/17409Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:37:45.209401Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Evaluation of vegetables residues as corrosion inhibitors
Evaluación de residuos de verduras como inhibidores de corrosión
Avaliação de resíduos de vegetais como inibidores de corrosão
title Evaluation of vegetables residues as corrosion inhibitors
spellingShingle Evaluation of vegetables residues as corrosion inhibitors
Barreto, Lhaira Souza
Inibidores de corrosão
Inibidores naturais,
Allium sativum L.
Theobroma L.
Corrosion inhibitors
Allium sativum L.
Natural inhibitors
Theobroma L.
Inhibidores de corrosión
Allium sativum L
Inibidores naturais
Theobroma L.
title_short Evaluation of vegetables residues as corrosion inhibitors
title_full Evaluation of vegetables residues as corrosion inhibitors
title_fullStr Evaluation of vegetables residues as corrosion inhibitors
title_full_unstemmed Evaluation of vegetables residues as corrosion inhibitors
title_sort Evaluation of vegetables residues as corrosion inhibitors
author Barreto, Lhaira Souza
author_facet Barreto, Lhaira Souza
Almeida, Thássia Félix de
Santos, André de Mendonça
Tokumoto, Miriam Sanae
Cotting, Fernando
Capelossi, Vera Rosa
author_role author
author2 Almeida, Thássia Félix de
Santos, André de Mendonça
Tokumoto, Miriam Sanae
Cotting, Fernando
Capelossi, Vera Rosa
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Barreto, Lhaira Souza
Almeida, Thássia Félix de
Santos, André de Mendonça
Tokumoto, Miriam Sanae
Cotting, Fernando
Capelossi, Vera Rosa
dc.subject.por.fl_str_mv Inibidores de corrosão
Inibidores naturais,
Allium sativum L.
Theobroma L.
Corrosion inhibitors
Allium sativum L.
Natural inhibitors
Theobroma L.
Inhibidores de corrosión
Allium sativum L
Inibidores naturais
Theobroma L.
topic Inibidores de corrosão
Inibidores naturais,
Allium sativum L.
Theobroma L.
Corrosion inhibitors
Allium sativum L.
Natural inhibitors
Theobroma L.
Inhibidores de corrosión
Allium sativum L
Inibidores naturais
Theobroma L.
description This work investigates the use of (Allium sativum L.) garlic peel extract, and (Theobroma L) cacao peel, as well as their synergy as a corrosion inhibitor for carbon steel in 0.5 mol.L-1 hydrochloric acid solution. The comparative study was performed in 1.11 g.L-1 of extract. The investigation was carried out using Fourier transform infrared spectroscopy (FTIR), electrochemical impedance spectroscopy (EIS), gravimetric techniques and scanning electron microscopy (SEM) as chemical, electrochemical and morphological characterization techniques, respectively.  Gravimetric tests results showed a reduction in the corrosion rate of the extracts, with 90.7% efficiency for garlic extract and 89% for cacao extract, however, the mixture of the compounds presented an inhibition superior to 98%, showing the great synergism between the studied species. While the EIS results showed a higher impedance module value for cacao extract compared to garlic extract. Chemical analysis for extracts of garlic and cacao obtained by FTIR showed the presence of compounds based on sulfur and nitrogen, which are responsible for corrosion inhibiting effect. The SEM images obtained showed the formation of a film which reduces the evaluation of the corrosive process. Then, it is possible to conclude, that the carbon steel surface immersed in 0.5 mol.L-1 HCl solution with garlic peel extracts or cacao peel extracts or both, presents a corrosion inhibiting effect.
publishDate 2021
dc.date.none.fl_str_mv 2021-07-12
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/17409
10.33448/rsd-v10i8.17409
url https://rsdjournal.org/index.php/rsd/article/view/17409
identifier_str_mv 10.33448/rsd-v10i8.17409
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/17409/15499
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 8; e28710817409
Research, Society and Development; Vol. 10 Núm. 8; e28710817409
Research, Society and Development; v. 10 n. 8; e28710817409
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052682381295616

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