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Anthocyanins Extracted from Grapes as Green Corrosion Inhibitors for Tin Metal in Citric Acid Solution
Mervate Mohamed Mohamed, Raiedhah Alsaiari, Fatima A. Al-Qadri, Iman Mohammad Shedaiwa, Mabkhoot Alsaiari, Esraa Mohamed Musa, Faeza Alkorbi, Ali S. Alkorbi
Received: March 18, 2022; Revised: July 30, 2022; Accepted: September 17, 2022
Abstract: Cyclic Voltammetry and weight loss measurements were used to investigate corrosion prevention of tin in a 0.5M citric acid solution containing Anthocyanins extracted from grapes at various concentrations and temperatures. Results showed that the investigated chemicals, Anthocyanins extracted from grapes, performed well as tin corrosion inhibitors in 0.5M citric acid. Increasing the concentration of Anthocyanins increased their corrosion inhibition efficiencies. When the temperature dropped, their inhibition efficiencies, increased indicating that higher temperature tin dissolution predominated the adsorption of Anthocyanins at the surface of tin metal. When inhibitor concentrations were increased, their inhibition efficiencies were also increased. These results revealed that corrosion of tin metal was inhibited by a mixed type of adsorption on the metal surface. The adsorption isotherm of Langmuir governed the adsorption of Anthocyanins. Thermodynamic parameters such as the enthalpy of adsorption, the entropy of adsorption, and Gibbs free energy and kinetic parameters such as activation energy, enthalpy of activation, and entropy of activation were computed and discussed in this study.