Optimization of Espresso Spent Ground Coffee Waste Extract Preparation and the Influence of its Chemical Composition as an Eco-friendly Corrosion Inhibitor for Carbon Steel in Acid Medium

Abstract

This work proposes the reuse of spent ground coffee waste (SCG) extracts as eco-friendly corrosion inhibitors for carbon steel in acid medium, and the correlation between their anticorrosive efficiency and chemical composition. The extraction method was optimized using a central composite design, and the chemical composition of the extracts was accessed using UV-Vis spectrometry, HPLC, and ICP-OES. EIS and Potentiodynamic Polarization (PP) tests evaluated the anticorrosive properties of the extracts. Total phenol content ranged from 93 mg L-1 to 219 mg L-1 Gallic Acid Equivalent. The highest concentration of phenolic compounds was observed for syringic acid (78.67 mg L-1), while the lowest concentration was verified for (-)-epigallocatechin-3-O-gallate (0.01 mg L-1). The Pearson correlation coefficient showed no correlation between the Rct and the total phenol content, although, positive correlations with the Rct was observed for caffeic acid, (+)-catechin, ferulic acid, and protocatechuic acid. EIS analysis revealed that all of the extracts could act as corrosion inhibitors. The best performance was verified for C3 extract (IE % = 94.83%). PP tests showed that this extract acted as a mixed inhibitor, with a predominant cathodic effect. Therefore, the valorization of the extracts as corrosion inhibitors was successfully achieved.

Keywords

• Spent ground coffee
• Chemical Characterization of Food
• Waste Management
• Pearson correlation
• Green Chemistry
• Corrosion Inhibitor