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This study examines the development of a new green and eco-friendly formulation derived from Opuntia dillenii seed oil (labeled as FOD) and its application as a corrosion inhibitor to protect iron which is subject to corrosion phenomena that become important especially in acidic environments as acid rain. Physicochemical properties and fatty acid analysis of Opuntia dillenii seed oil were performed and they demonstrated that the oil is a major source of unsaturated fatty acids, in particular linoleic acid, with a percentage of 73.388%. Corrosion inhibition effect of FOD was studied by gravimetric methods, electrochemical measurements, and scanning electron microscopy coupled with elemental analysis (SEM/EDX). Obtained results confirmed that FOD behaves as a good mixed corrosion inhibitor with predominant anodic activity. Inhibition efficiency of FOD is more important when the concentration of FOD and the immersion time increase, reaching values up to 99%. FOD forms a barrier layer on the surface of the iron, and thereby minimizes the contact area between the metal surface and the corrosive solution. The adsorption behavior of FOD on iron surface obeys Langmuir adsorption isotherm with chemisorption and physisorption mechanism.

The objective of this work was to study the chemical composition and antioxidant activity of tannins extract of Aloe saponaria (TEAS). The Aloe saponaria (syn. Aloe maculata) is a succulent plant belonging to the Xanthorrhoeaceae family, this succulent plant native to South Africa was introduced in Morocco as an ornamental plant, rustic and easy to grow. In order to ensure this, morphological and histological study method of the species, phytochemical screening, characterization of TEAS by gas chromatography coupled to mass spectrometry (GC/MS), and the study of antioxidant activity by two methods (2,2-diphenyl-1-picrylhydrazyl (DPPH) and total antioxidant capacity (TAC) assays) were examined. The results of phytochemical screening indicated that the Aloe saponaria leaf was rich of alkaloids, tannins catechics, flavonoids, sterols, triterpenes, oses, holosides, mucilages and reducing sugars. In addition, the main constituents of TEAS identified by GC/MS analysis were Linolenic acid (32.22%), Palmitic acid (17.42%), and Phytol (11.30%). Regarding antioxidant activity, the TEAS showed a significant antioxidant effect.