The Inhibition Effect of Cinnamon Extract on Leaching of Aluminum Cook Wares in NaCl Solutions at Quasi-Cooking Condition

Layla A Al Juhaiman,Hassan M Al Hazmei,Raesah A Al-Shihry

doi:10.4236/jsemat.2015.54020

Abstract

The contribution of cinnamon extract on leaching of aluminum (Al) cook wares was investigated using two aluminum alloys (Indian and Egyptian) and pure Al. The cinnamon (Cin) was extracted by heating the Cin sticks at 90&degC in distilled water for an hour to make the 10% stock solution. This study was done in aqueous solutions in presence and absence of 1% NaCl using weight loss at 90&degC. Moreover surface study (SEM and EDX) and electrochemical methods (Open Circuit Potential and Tafel plot) were applied. The addition of Cin solutions to 1% NaCl decreased the corrosion rates in weight loss and electrochemical method compared to 1% NaCl solutions which showed an inhibitive property of Cin solution. The inhibition was found to obey the modified Langmuir isotherm with a negative Langmuir ΔGads indicating the spontaneous nature of adsorption even at 90&degC. The EDX surface analysis of the Al surface immersed in Cin + NaCl revealed the composition of the pits formed. From Tafel method, it was found that the corrosion current density of pure Al was more than that of the Egyptian alloy. The apparent activation energy values for Cin, Cin + NaCl and NaCl solution were evaluated and discussed.

Highlights

Aluminum (Al) was regarded a neurotoxin agent because it was associated with some diseases like dialysis encephalopathy and bone disorder due to its accumulation in brain, bones, and liver [1]
The extent of Al leaching in Cin solutions is much less than Al leaching due to distilled water only which reflects the inhibitive effect of Cin solutions
From weight loss method (WL) result, the Al leaching of Cin solutions in distilled water (DW) and tab water (Tab W) of both the In and Eg alloys at 90 ̊C was less than the Al leaching without Cin solutions

Summary

Introduction

Aluminum (Al) was regarded a neurotoxin agent because it was associated with some diseases like dialysis encephalopathy and bone disorder due to its accumulation in brain, bones, and liver [1]. (2015) The Inhibition Effect of Cinnamon Extract on Leaching of Aluminum Cook Wares in NaCl Solutions at Quasi-Cooking Condition. In 2007, the Joint Committee on Food Additives established a new Provisional Tolerable Weekly Intake (PTWI) for Al of 1 mg/kg body weight for an adult instead of the old 1989 PTWI of 7 mg/kg; this PTWI value applies to all aluminum entering the human body including food, beverages and drugs [2]. Many studies shed some light on Al leaching in aqueous solutions containing food and it was established that cooking acidic food in Al utensils causes high Al leaching into food [3]-[8]

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