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  • 1 Faculty of Food Technology and Biotechnology, University of Zagreb Pierottijeva 6, HR-10000 Zagreb. Croatia
  • | 2 Faculty of Food Technology, University J.J. Strossmayer in Osijek Kuhačeva 18, HR-31000 Osijek. Croatia
  • | 3 Faculty of Food Technology and Biotechnology, University of Zagreb Pierottijeva 6, HR-10000 Zagreb. Croatia
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The compounds of interest in the present study were the natural compounds rutin and quercetin, which are strong antioxidants and have beneficial effects on human health (Myake & Shibamoto, 1997). They are present in everyday foods and beverages and in this way they are used as an integral part of human diet. Therefore, it seemed interesting to investigate the influence of these valuable natural compounds on corrosion processes of aluminium, an ambalage material often used in food industry (Jovanovic et al., 1994). All the investigations were performed in 3% solution of sodium chloride, in aqueous rutin and quercetin solutions as well as in rutin and quercetin solutions in 3% sodium chloride solution. Concentrations of rutin and quercetin solutions used ranged from 10-2 to 10-5 mol dm-3, and investigations involved electrochemical methods. The results obtained showed that rutin and quercetin previously dissolved in 0.1 M NaOH and added to the 3% sodium chloride solution at concentrations of 10-4 and 10-5 mol dm-3 acted as aluminium corrosion inhibitors, while at higher concentrations (10-2 and 10-3 mol dm-3) their effects were opposite. The efficiency of the corrosion inhibition of aluminium by rutin and quercetin solutions was the result of forming protective film on the metal surface. Therefore, the diluted rutin and quercetin solutions could be used as corrosion inhibitors of aluminium.

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