Green inhibition effect of Pyracantha coccinea berries in assessing of acidic corrosion of iron

The purpose of this study is to explore the potential of Pyracantha coccinea berries extract as a sustainable and environmentally friendly corrosion inhibitor on iron electrode under ambient conditions. This green inhibitor's impact was examined using different electrochemical experiments such as potentiodynamic polarization and electrochemical impedance spectroscopy (EIS). After a one-hour examination of the experiments with three different concentrations of P. coccinea berry extract, it was determined that the berry extract strongly inhibited the iron electrode in a solution containing 1.0 M HCl. The extract from Pyracantha coccinea berries revealed a strong inhibitor action, and iron electrode protection in HCl solutions increased as pyracantha extract concentrations increased. Finally, surface images were taken after an hour of immersion using a field-emission scanned electron microscope (FE-SEM) to analyse the surface morphology of the working (iron) electrodes in HCl solutions with and without P. coccinea berry extract, and the surface containing the pyracantha extract was smoother than the blank one.