Journal
SCIENTIFIC STUDY AND RESEARCH-CHEMISTRY AND CHEMICAL ENGINEERING BIOTECHNOLOGY FOOD INDUSTRY
Volume 21, Issue 2, Pages 279-288Publisher
VASILE ALECSANDRI UNIV BACAU
Keywords
extract stability; green corrosion inhibitors; microwave assisted extraction; Raphanus sativus; Spinacia oleracea
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This paper presents a simple, ecofriendly, robust and inexpensive method for the preparation of radish (Raphanus sativus) and spinach (Spinacia oleracea) extracts that are destined to be tested as green corrosion inhibitors. The obtained extracts proved to be stable in the corrosive media as no significant changes could be observed on the HPLC profile, nor on the UV and FTIR spectra of the extracts solubilized in either the acidic, alkaline or saline media.
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