Pregled bibliografske jedinice broj: 141313
Inhibition efficiency of cabbage glucosinolates extracts on tin corrosion
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: Koninklijke Vlaamse Chemische Vereniging, 2003. str. 300-303
CROSBI ID: 141313 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
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
Koninklijke Vlaamse Chemische 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
