A Review of Corrosion Inhibition of Carbon Steel Using Fruit, Vegetable and Rice Husk Extract

Abstract

The global impact of metal corrosion is significant, as it poses both economic and environmental repercussions. The corrosion refers to the process by which metals undergo surface degradation due to an electrochemical reaction with the surrounding intrusive environment, leading to its initiation and acceleration. Corrosion inhibitors are widely recognized as the most effective and cost-efficient method for preventing corrosion. The utilization of conventional and harmful corrosion inhibitors has led to environmental concerns, prompting the creation of eco-friendly, readily available, biodegradable, and economically efficient green substitutes. This review examines the utilization of green corrosion inhibitors sourced exclusively from renewable origins, focusing specifically on recent progress in employing extracts from fruits, vegetables, and rice peels as green corrosion inhibitors. Fruits and vegetables, specifically, contain abundant phytochemicals with corrosion-inhibiting properties. The experimental methodologies employed in corrosion inhibition, along with the underlying mechanism of corrosion inhibition, are extensively examined to elucidate the actual capabilities of these extracts in safeguarding steel in acidic surroundings. The study emphasizes the capacity of fruit and vegetable extracts to serve as environmentally friendly and economical substances that can prevent corrosion, thus contributing to the advancement of green chemistry. This review focuses on the most important inhibitors removed from the peels of fruits, vegetables, and rice, where an efficiency of 98.8% was achieved.