Napredna pretraga

Pregled bibliografske jedinice broj: 141313

Inhibition efficiency of cabbage glucosinolates extracts on tin corrosion


Radojčić, Ivana; Berković, Katarina; Delonga, Karmela; Vorkapić-Furač, Jasna
Inhibition efficiency of cabbage glucosinolates extracts on tin corrosion // Strategies for safe food / Eklund, Trygve ; De Brabander, Hubert ; Deaseleire, Els ; Dirnik, Inge ; Ooghe, Wilfried (ur.).
Heverlee: Koniklijke Vlaamse Chemishe Vereniging, 2003. str. 300-303


Naslov
Inhibition efficiency of cabbage glucosinolates extracts on tin corrosion

Autori
Radojčić, Ivana ; Berković, Katarina ; Delonga, Karmela ; Vorkapić-Furač, Jasna

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni

Knjiga
Strategies for safe food

Urednik/ci
Eklund, Trygve ; De Brabander, Hubert ; Deaseleire, Els ; Dirnik, Inge ; Ooghe, Wilfried

Izdavač
Koniklijke Vlaamse Chemishe Vereniging

Grad
Heverlee

Godina
2003

Raspon stranica
300-303

ISBN
90-804957-2-7

Ključne riječi
Glucosinolates; Natural inhibitors; Efficiency degree of cabbage glucosinolate
(Glucosinolates; natural inhibitors; efficiency degree of cabbage glucosinolate)

Sažetak
The standard ambalage materials used in food industry are tin, tinplate and aluminium. They are often exposed to the corrosion process due to the nature of food, type of organic coating as well as the presence of corrosion activators. Some natural compounds, being constituents of fruit and vegetables, act as inhibitors of corrosion. Thioglucosides glucosinolates could be ideal corrosion inhibitors, because they are widely distributed in cruciferous vegetables used in everyday human diet, they are water-soluble and ecologically acceptable compounds, and they exert some beneficial effects on human health. The aim of this work was to determine the values of tin corrosion parameters (corrosion current, corrosion potential and polarisation resistance) to calculate the inhibiting efficiency of cabbage glucosinolates extracts on the corrosion of tin in 3 % sodium chloride solution. The investigations involved electrochemical methods. The results obtained showed, that cabbage glucosinolates extracts in all the concentrations examined, exhibited inhibiting efficiency ranging from 45 % to 82 %. The high inhibiting efficiency values indicate the necessity of further investigations by use of some other methods in order to clarify the mechanisms of inhibition as well as possible application of these harmless, naturally occuring compounds in food industry.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija



POVEZANOST RADA