Thermal Stability Assessment of Selected Plant Extracts for High-Temperature Green Scale Inhibition using Differential Scanning Calorimetry

Abstract

This study evaluates the thermal behavior of almond, cassava, mango leaf, orange leaf, and sweet potato leaf extracts using Differential Scanning Calorimetry (DSC) between 30–120 °C. All samples exhibited multi-stage endothermic transitions attributed to moisture desorption, hydrogen-bond disruption, volatilization of phytochemicals, and structural transformation of higher molecular weight constituents. No exothermic decomposition was observed within the investigated range, confirming thermal resilience under moderate heating conditions. Comparative analysis shows that mango and sweet potato extracts demonstrated superior thermal stability, while almond and orange extracts underwent earlier thermal transformation. The findings provide a thermodynamic framework for selecting plant-derived green scale inhibitors for temperature-sensitive industrial systems.