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Evaluation of Purple Onion (Allium cepa L.) Extract as a Natural Corrosion Inhibitor for Carbon Steel in Acidic Media

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Abstract

The capacity of the Allium cepa L. extract from peel (ACP) and bulb (ACB) as a natural corrosion inhibitor for carbon steel was evaluated. The corrosion characterization was performed by a gravimetric test, showing an inhibitor efficiency of 60% (ACP) and 67% (ACB). Electrochemical tests indicated higher corrosion resistance for carbon steel in the presence of the extracts, and the SEM images of steel samples confirm the results. These extracts were analyzed by the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, confirming the antioxidant activity. The chemical characterization of the extracts by FTIR measurements revealed the presence of phenolic compounds with antioxidant capacity.

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Authors and Affiliations

  1. Department of Chemical Engineering, Centro Universitário FEI, São Bernardo do Campo, São Paulo, CEP 09850-901, Brazil

    Gustavo Tomas Galo, Andréia de A. Morandim-Giannetti & Isabella Pacifico Aquino

  2. Corrosion Laboratory, Department of Chemical Engineering, Federal University of Minas Gerais, Belo Horizonte, Minas Gerais, 31270-901, Brazil

    Fernando Cotting

  3. Electrochemistry and Corrosion Laboratory (LEC), Chemical Engineering Department, Polytechnic School of the University of São Paulo, CP 61458, São Paulo, São Paulo, CEP 05424-970, Brazil

    Idalina Vieira Aoki

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  1. Gustavo Tomas Galo
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  2. Andréia de A. Morandim-Giannetti
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Correspondence to Fernando Cotting.

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Galo, G.T., Morandim-Giannetti, A.d., Cotting, F. et al. Evaluation of Purple Onion (Allium cepa L.) Extract as a Natural Corrosion Inhibitor for Carbon Steel in Acidic Media. Met. Mater. Int. 27, 3238–3249 (2021). https://doi.org/10.1007/s12540-020-00679-9

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