Valorization of Food Waste to Produce Eco-Friendly Means of Corrosion Protection and “Green” Synthesis of Nanoparticles

Table 1

GC-MS analysis results of radish cake extract.

RT (min)^a	Compound	RI^b	Percentage (%)
2.91	3-(Methylthio)propyl isothiocyanate^a,b	1305	4.2
3.02	Pyrogallol acids^a,b	1370	2.9
6.96	4-Pentenyl isothiocyanate^a,b	1075	8.3
7.31	4-Methylpentyl isothiocyanate^a,b	1139	3.1
10.02	Undecane^a,b	1100	1.9
10.41	2-Methoxy-4-(prop-2-en-1-yl)phenol^a,b	1340	2.5
10.62	4-Hydroxy-3-methoxybenzoic acid^a,b	1636	2.8
10.92	Dodecane^a,b	1200	1.0
12.42	4-(Methylthio)-3-butenyl isothiocyanate^a,b	1433	5.2
12.73	4-(Methylthio)butyl isothiocyanate^a,b	1408	6.4
12.99	Gallic acid^a,b	1943	2.7
13.78	5-(Methylthio)pentyl isothiocyanate^a,b	1250	6.9
14.24	L-Sulforaphane^a	—	1.1
15.27	Dextrose^a	—	3.7
15.49	Tridecane^a,b	1300	1.9
16.11	Dodecanoic acid^a,b	1645	0.8
16.33	Cyanidin^a		6.7
18.77	Hexadecanoic acid^a,b	2059	2.2
19.92	Pelargonidin^a	—	6.9
21.00	Octadecanoic acid^a,b	2157	5.9
24.11	Methyl linoleate^a,b	2133	5.1
25.16	Sophorose^a	—	7.1

^aRT: retention time; STD: standard compound; NIST 14. ^bRI: Kovats retention indices (RI) determined using a commercial hydrocarbon mixture (C9–C25) on the HP-5MS column.