The Influence of Olive Leaves Extract as An Eco-Friendly Inhibitor, Temperature, and Immersion Time on Tin Corrosion Behavior in 3wt% Acetic Acid using Response Surface Methodology

Metal packaging is excellent for storing canned foods. However, due to the acidic nature of the canning solution, the contact of the food with the metal container diminishes its shelf life, and can produce a corrosion problem. The inhibiting effect of olive leaf extract on tin corrosion in 3 wt% acetic acid was examined in this study. The impact of the concentration of inhibitor (0.1–1g/L), immersion time (0.5–12h), and temperature (20–50°C) were investigated employing a statistical approach based on the design of experiment (DOE). For those three factors, response surface methodology (RSM) using face-centered central composite design (FCCD) was chosen and applied to the design matrix. A potentiodynamic polarization (PDP) test was used to assess the output corrosion current density (icorr) under various conditions specified in the design matrix. The model proved correct with a good coefficient of determination of (R² = 97.84%). The outcomes of the PDP method demonstrate that the corrosion current density rises with temperature, indicating that physisorption is the dominant mechanism.