Ammodaucus Leucotrichus Cosson & Durieu fruits essential oil as corrosion inhibitor of tinplate in 0.5M oxalic acid medium and its thermodynamic properties

Abstract

The anticorrosion proprieties of Ammodaucus leucotrichus Cosson & Durieu essential oil (ALEO) against the corrosion of tinplate in 0.5M oxalic acid medium was studied in the interest to improve the corrosion resistance of cans in interaction with food contains. For this, the gravimetric test, potentiodynamic polarization and electrochemical impedance spectroscopy (EIS) techniques were used. The different corrosion test used show that the ALEO has an anticorrosion effect with an inhibition efficiency of 83.83% at 4g.L -1 , this can be pertained to the chemical composition of the studied essential oil. The essential oil behavior at rang temperature (303-373K) show that ALEO exhibits good inhibition even at moderate to high temperatures. The estimation of the corrosion activation parameters reveal that the essential oil shows good inhibitor characteristics with a physisorption mechanism. By using the scanning electron microscopy and energy dispersive X-rays (SEM-EDX), it is clear that the surface is remarkably improved in the presence of ALEO compared with that exposed to the acid medium without essential oil.