Electrochemical, Structural and Thermodynamic Investigations of Methanolic Parsley Extract as a Green Corrosion Inhibitor for C37 Steel in HCl

Abstract

Phytochemical-rich natural extracts have recently attracted intense attention as green corrosion inhibitors and costly benign coating components for the protection of metallic structures of immense commercial importance. Herein, various methods were applied to assess the corrosion protection efficiency of a methanolic extract of parsley (Petroselinum crispum) (PCE) on carbon steel C37 in 1 M HCl. Initially, the chemical profile of PCE was analyzed using gas chromatography/mass spectrometry (GC/MS), and myristicin and apiol were identified as the main components. The results from the weight loss, electrochemical impedance spectroscopy (EIS), and potentiodynamic polarization (PDP) techniques revealed a substantial reduction in the corrosion rate upon the use of PCE, with a maximum inhibition efficiency of 92% at 1 g L−1 PCE. To optimize the performance, the corrosion behavior was investigated over a temperature range of 303–333 K and for concentrations of 0.1–1 g L−1. The inhibition effectiveness increased at higher concentrations of PCE, whilst it decreased when the temperature was elevated. The query suggests that the adsorption process involves both physical and chemical mechanisms. The adsorption of PCE onto C37 was well described by the Langmuir adsorption isotherm. The data were used to determine the activation energy and thermodynamic parameters. The PCE coating acted as a mixed-type inhibitor, hampering both cathodic and anodic corrosion reactions. SEM further confirmed the formation of a protective coating film on the steel surface when exposed to PCE. UV-Vis and XRD were implemented to understand the inhibition mechanism and formed products at the microscopic and spectroscopic levels. Hence, the green PCE inhibitor may potentially be applied in corrosion mitigation due to its high corrosion protection efficacy and its environmentally benign nature.