Studies on the effects of avocado extract on carbon steel resistance to corrosion in salty formation water.

This study highlights the challenges in using environmentally friendly corrosion inhibitors in a variety of industries by examining the effects of avocado extract as a corrosion inhibitor on the corrosion behavior of carbon steel in salty formation water (SFW) generated from West Egyptian petroleum fields. A combination of weight loss and electrochemical experiments were used to examine the corrosion properties of carbon steel at different avocado extract concentrations (20-100 mg L). A number of methods, including scanning electron microscopy (SEM), energy dispersive X-ray (EDAX), and UV-Visible analyses were employed to identify the configuration and chemical components of corroded substrates. The avocado extract demonstrated the highest inhibition corrosion efficiency value at a concentration of 100 mg L, exhibiting an inhibitory effectiveness of approximately 92.4%. The adsorption isotherm of avocado extract has been identified as the Langmuir type, exhibiting cathodic-anodic efficiency. The addition of avocado extract increases the activation energy of the oxidation reaction from 13.8 1 to 51.6 kJ mol. This work offers a newly viewpoint for future research on the prevention of carbon steel corrosion by extracting an effective avocado extract for the first time in an SFW solution.