To estimate the contribution of cardamom extract (CE) on Aluminum (Al) leaching, Al release fromcookware was investigated using two Aluminum alloys (Indian and Egyptian ). This study was done inaqueous solutions in presence and absence of 1% NaCl using weight loss at 90 C to imitate cookingconditions. Moreover surface study and electrochemical methods: Open Circuit Potential (OPC) andTafel plot were applied. For the electrochemical methods pure Aluminum (Al) was used forcomparison in addition to the two Aluminum alloys. The corrosion resistance of pure Al was less thanthat of the Indian alloy due to alloying elements. The increasing concentrations of CE and temperaturegave rise to increasing corrosion rate (CR). The addition of 1% NaCl to CE solutions increased thecorrosion rates for weight loss and electrochemical method. The apparent activation energy values, Eafor CE was more than that for CE+NaCl which is in agreement with weight loss results and Tafel plots.The effect of cardamom extract on Al leaching was significant even at low concentrations (less than5%) where it caused pits and blisters as shown from the surface study.
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