TITLE:
Curcumin Extract as a Green Inhibitor of Leaching from Aluminum Cookware at Quasi-Cooking Conditions
AUTHORS:
Layla A. Al Juhaiman
KEYWORDS:
Aluminum Leaching, Curcumin, Vegetables, Meat, Gravimetric Method, Adsorption Isotherm, Atomic Absorption Method, FTIR
JOURNAL NAME:
Green and Sustainable Chemistry,
Vol.6 No.2,
March
23,
2016
ABSTRACT: Curcumin aqueous extract is used successfully as a green corrosion inhibitor at quasi-cooking conditions (90℃) to inhibit leaching from Aluminum cook wares in solutions containing vegetables or meat. Aluminum cook wares were bought from the market from four countries and cut to make the Aluminum samples. Six types of vegetables and three kinds of meat were chosen. Each type of vegetable and meat was used to prepare 30% w/v aqueous solutions. Three methods were used in the present study: Gravimetric method, Atomic Absorption and FTIR. Gravimetric method was applied to determine the leaching rate and the corrosion inhibition efficiency with/without NaCl. The effect of Curcumin concentration, Tab water, immersion time, alloying elements was investigated. There was a good consistency between Gravimetric and Atomic Absorption methods. The adsorption of Curcumin on the aluminum surface was in accordance with Langmuir isotherm. The values of the adsorption constant (Kads) and the free energy of adsorption (Gadso) were calculated and discussed. FTIR spectrum indicated that Curcumin coordinated with Al3+ resulting in the formation of Al3+-Curcumin complex on the metal surface. Using a small amount of Curcumin decreased leaching from Aluminum cook wares into food by 60% - 80% depending about the type of food.