The Department of Chemistry, College of science organized a seminar about the biological activities of some plants extracts as antioxidant presented by the M.Sc candidate Sara Zuhair. 

The primary aims of this study were to evaluate the total phenolic and flavonoids contents, in vitro antioxidant activity, and antimicrobial (antibacterial and antifungal) activities for two different extracts (methanolic, ethanolic) of Parsley, Ziziphus Spina-Christi, and Hot red pepper. Furthermore, evaluation of the methanolic extracts of three different plants as green corrosion inhibitors for Carbon steel alloy in an acidic medium of 0.1M HCl.

For the Corrosion study methanolic extract of Hot red pepper has the greater inhibition efficiency than other two inhibitors which they can be arranged as follow: Hot red pepper > Parsley > Ziziphus correspond to their inhibition efficiencies which are equal to 97.65%, 97.12%, 96.06%.  And also corrosion current density raised as temperature increased at the range (298K-328K). Thermodynamic functions were also calculated ∆G, ∆H and ∆S in both Kinetic and adsorption systems.