Unveiling the corrosion inhibition efficacy and stability of silver nanoparticles synthesized using leaf extract for mild steel in a simulated seawater solution.

Plant extracts used as corrosion inhibitor for mild steel usually degrade as the temperature increases above room temperature. In this study, we used (cashew leaf) extract to synthesize silver nanoparticles for improving mild steel's inhibition stability under salinized conditions. Cashew leaves were used as a reducing agent to synthesise silver nanoparticles. The functional group of the silver nanoparticles was determined using Fourier transform infrared spectroscopy. Electrochemical impedance spectroscopy and potentiodynamic polarisation were used to study the corrosion behaviour under simulated seawater by varying the silver nanoparticle concentration between 0.1 and 0.3 g L. Scanning electron microscopy and atomic force microscopy were used to obtain information about the surface of the corroded sample. The green silver nanoparticles reduced the corrosion of mild steel up to 90.5% at 40 °C and 90% at 80 °C. At 80 °C, the AgNPs are biochemically and thermally stable, exhibiting a 90% inhibition efficiency. It was established that silver nanoparticles from cashew leaves can be used to improve the stability of mild steel in simulated seawater.