Experimental Study on the Efficiency of Green Inhibitors for Corrosion Protection of Iron and Iron Alloys
Keywords:
Green corrosion inhibitors, iron and steel, plant extracts, biomolecules, agricultural wastes, adsorption, electrochemical studies, sustainable corrosion controlAbstract
Corrosion of iron and its alloys remains one of the most persistent challenges in industrial applications, leading to structural failures, safety risks, and economic losses. Conventional inhibitors such as chromates and phosphonates, though effective, pose toxicity and environmental hazards, prompting the search for eco-friendly alternatives. This experimental study evaluates the efficiency of selected green inhibitors—including plant extracts (neem, guava, orange peel), biomolecules (L-ascorbic acid, cysteine), and agricultural residues (rice husk, sugarcane bagasse)—in mitigating corrosion of iron and mild steel under acidic and saline conditions. The investigation employed gravimetric methods, potentiodynamic polarization, and electrochemical impedance spectroscopy (EIS) to measure inhibition efficiency, while surface characterization was carried out using scanning electron microscopy (SEM) and Fourier-transform infrared spectroscopy (FTIR). Results revealed that plant extracts achieved the highest efficiencies, often exceeding 85–90%, attributed to the presence of tannins, flavonoids, and polyphenols that adsorb onto steel surfaces and form protective films. Biomolecules exhibited moderate efficiencies (70–85%) with consistent reproducibility, while agricultural wastes provided promising inhibition in the range of 75–83%, demonstrating their dual role in corrosion control and waste valorization. Overall, this study strengthens the evidence base for eco-friendly corrosion inhibitors and highlights their relevance to sustainable materials engineering.
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