"Synthesis and Evaluation of Some New Surfactants Based on Natural Material"

Abstract

The present work is aimed to prepare different cationic surfactants based on natural source. One of the most widespread compounds in the plant kingdom is Cinnamaldehyde, which is present in the bark of several species of Cinnamomum and is modified to produce three cationic cinnmaldehyde derived Schiff bases surfactants. The second category of the prepared cationic surfactants is based on Cinnamic acid which is present in coffee beans, tea, mate, cocoa, apples and pears, berries, citrus, grape, brassicas vegetables, spinach, beetroot, artichoke, potato, tomato, celery, faba beans, and cereals. Caffeic acid, which is a naturally phenolic compound and a member of flavonoids presents in coffee, olive oil, white wine, cabbage etc, is modified to produce the third category of cationic surfactants. Then application of the prepared compounds as corrosion inhibitors for carbon steel in 1 M HCl. Finally, correlating the experimental data to the theoretical calculations of quantum chemical parameters using Density Functional Theory (DFT).