D’Evoli, L., Moscatello, S., Lucarini, M., Aguzzi, A., Gabrielli, P., Proietti, S., Battistelli, A., Famianic, F., Bohm, V. and Lombardi-Boccia, G. (2015) Nutritional Traits and Antioxidant Capacity of Kiwifruit (Actinidia deliciosa Planch., cv. Hayward) Grown in Italy. Journal of Food Composition and Analysis, 37, 25-29.
http://dx.doi.org/10.1016/j.jfca.2014.06.012

has been cited by the following article:

• TITLE: Corrosion Inhibition of Carbon Steel in Acidic Mediaby Using Actinidia deliciosa (Kiwifruit) Extract

  AUTHORS: M. I. Arias-Montoya, G. F. Dominguez-Patiño, J. G. Gonzalez-Rodriguez, J. A. Dominguez-Patiño, M. L. Dominguez-Patiño

  KEYWORDS: Green Inhibitor, Acidic Corrosion, Electrochemical Techniques

  JOURNAL NAME: Advances in Materials Physics and Chemistry, Vol.5 No.11, November 17, 2015

  ABSTRACT: The corrosion inhibition of 1018 carbon steel in 0.5 M H2SO4 by using Actinidia deliciosa (Kiwifruit) peel extract has been investigated by using potentiodynamic polarization curves and electro-chemical impedance spectroscopy. Two kinds of extracts are investigated, one from the tender, and another one from ripe Actinidia deliciosa. Concentrations include 0, 25, 50, 75, and 100 ppm at room temperature. Results indicate that both kind of extracts acted as good corrosion inhibitors, is more efficient in the ripe extract. Corrosion inhibition efficiency increases with increasing its concentration for ripe extract, whereas for the tender Actinidia deliciosa, the higest inhibitor efficiency is obtained by adding 25 ppm and decresaing with a further increase in its concentration. Both extracts improve the passive film properties by decreasing the passive current density values. It is found that the corrosion inhibition is due to the presence of heteroatoms present in Actinidia deliciosa, mainly quercitine, which is physically adsorbed in the steel following a Frumkin type of adsorption isotherm which forms a protective film.