Mechanism of inhibitory action of fruit cake extracts as a new environmentally inhibitors of carbon steel corrosion

Abstract

In this study the firstly study reported on the use of plum, cherry, nectarine and apple pomace extract as corrosion inhibitors of steel in water solution. Potentiodynamic polarization study showed that extracts act as a mixed type inhibitors with dominant cathodic effect. Linear polarization resistance method (LRP) assesses the time-related effect of inhibitors during open circuit potential corrosion. The results show that the inhibitory efficiency of our extract increases with increasing time formation protective film to reach 99 % in a concentration of 500 ppm. LC - MS and FTIR spectroscopy techniques can be concluded that several water-soluble interaction products of chemical reaction in NaCl are identified namely flavanol–anthocyanin and flavanol-aldehyde adducts. Subsequently, the iron-mediated complexation and oxidation of the extract components (flvonoids) in the aqueous solution were explored using UV-spectrophotometric and HPLC methods. With the passage of time, iron-mediated oxidative degradation and coupling reactions occurred, resulting in the production of hydroxybenzoic acid derivatives. Consequently, the inhibition decreased after 24 h. The chemisorption type of interaction of the product formed in the inhibited solution forming the adsorption-polymerization layer with the steel surface is established. Based on the quantum-chemically calculated parameters of the electronic structure of flavanol–anthocyanin and flavanol-aldehyde adducts, it was established for the first time that the combination of reactive fragments in them, which are spatially located in different planes with a higher quantity of hydroxyl groups, increases their adsorption activity and, as a result, their inhibitory capacity.