ANALYSIS OF THE INHIBITORY WORTH OF NONI (MORINDA CITRIFOLIA) FRUIT JUICE ON CORROSION OF COOKWARE ALUMINUM BY ITS CHEMICAL COMPONENTS
Abstract
Corrosion of aluminum cookware has been a major issue in medical, food processing, and engineering fields. Owing to their numerous advantages and overall environmental friendliness, plant extracts are being increasingly investigated as possible corrosion inhibitors. This paper provides basic information on the inhibitory worth of pure noni fruit juice on the corrosion of aluminum cookware by analyzing the chemical species present in the juice. Chemical analysis of the juice was separately carried out using XRD, XRF, and FTIR as supplementary techniques for better results and confidence. The analysis shows that the fruit juice consists of several mineral elements and their oxides, as well as many complex organic and inorganic compounds. Most of the elements in the juice promote aluminum corrosion inhibition, and most of the oxides have high inhibitory effects on aluminum corrosion by creating or maintaining protective oxide films on its surface. Many of the chemical compounds in the juice are composed of nitrogen, sulfur, oxygen, and their heteroatoms, as well as aromatic hydrocarbons, which have corrosion-inhibiting properties on aluminum in alkaline or acidic media by effectively adsorbing onto its surface to create or maintain protective barriers. The analysis concludes that the fruit juice is highly corrosion-inhibitory on aluminum cookware. This information encourages all research interests and works aimed at developing noni fruit juice as a corrosion inhibitor of cookware aluminum
Keywords:
Cookware aluminium, Corrosion issues, Preventive methods, Plant inhibitors, Several benefits, Noni juice, Corrosion inhibitability, Chemical components, Component analysesDownloads
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Copyright (c) 2025 T.N. Guma , Aliyu Musa
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