Curcumin Extract as a Green Inhibitor of Leaching from Aluminum Cookware at Quasi-Cooking Conditions

Abstract

Curcumin aqueous extract is used successfully as a green corrosion inhibitor at quasi-cooking conditions (90˚C) to inhibit leaching from Aluminum cook wares in solutions containing vegetables or meat. Aluminum cook wares were bought from the market from four countries and cut to make the Aluminum samples. Six types of vegetables and three kinds of meat were chosen. Each type of vegetable and meat was used to prepare 30% w/v aqueous solutions. Three methods were used in the present study: Gravimetric method, Atomic Absorption and FTIR. Gravimetric method was applied to determine the leaching rate and the corrosion inhibition efficiency with/without NaCl. The effect of Curcumin concentration, Tab water, immersion time, alloying elements was investigated. There was a good consistency between Gravimetric and Atomic Absorption methods. The adsorption of Curcumin on the aluminum surface was in accordance with Langmuir isotherm. The values of the adsorption constant (Kads) and the free energy of adsorption (ads G o ∆) were calculated and discussed. FTIR spectrum indicated that Curcumin coordinated with Al 3+ resulting in the formation of Al 3+-Curcumin complex on the metal surface. Using a small amount of Curcumin decreased leaching from Aluminum cook wares into food by 60%-80% depending about the type of food.

Assessing Leaching of Potentially Hazardous Elements from Cookware during Cooking: A Serious Public Health Concern

“…Aluminum is a metal toxicant when inhaled in large amounts and is considered poisonous to the nervous system and brain and also causes anemia and bone diseases, especially in people suffering from kidney disease [ 2 , 16 , 17 ]. The mean exposure estimate for Al has been observed to be 125 mg per serving, more than six times the World Health Organization (WHO) Provisional Tolerable Weekly intake of 20 mg/70 kg body weight [ 3 ].…”

Synthesis and Characterization of Alginate Gel Beads with Embedded Zeolite Structures as Carriers of Hydrophobic Curcumin

“…The absorption at 1104 cm −1 is caused by the overlapping of the C-O and C-O-C stretching of alginate and chitosan [35]. The spectra of composite beads show peaks at 2939 cm −1 and 2852 cm −1 , which are due to C-H stretching [30] and the deformation of the curcumin methyl group [27], respectively The peak at 1743 cm −1 is attributed to the stretching of the C=O group of curcumin [31,32]. The absorption at 1466 cm −1 and 1162 cm −1 is attributed to the vibration of the C-H group and the deformation of the aromatic ring.…”