Cooking activities in a domestic kitchen: chemical and toxicological profiling of emissions
Main Author: | |
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Publication Date: | 2021 |
Other Authors: | , , , , |
Format: | Article |
Language: | eng |
Source: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Download full: | http://hdl.handle.net/10773/31806 |
Summary: | To obtain emission factors and cooking-related chemical signatures, a monitoring campaign was carried out in a modern kitchen where different dishes of the Latin cuisine were prepared. Particulate matter (PM10, PM2.5 and PM1) and total volatile organic compounds (TVOCs) were continuously measured. Passive tubes for carbonyls and a high volume PM10 sampler were simultaneously used. PM10 filters were analysed for organic and elemental carbon and for multiple organic compounds, including polyaromatic hydrocarbons (PAHs). The toxic potential of PM10 was evaluated using a bioluminescence inhibition bioassay. Acrolein was never detected, while formaldehyde and acetaldehyde levels were comparable to those in the background air. The protection limit for TVOCs was always exceeded. Fine particles comprised more than 86% of the PM10 mass concentrations. PM10 emission rates ranged from 124 to 369 μg min-1. Relatively low PAH concentrations were obtained. PM10 encompassed alcohols, acids, plasticisers, alkyl esters, sterols, sugars, polyols, glyceridic compounds, phenolics, among others. Total concentrations were 1.9-5.3 times higher during cooking than in the background air but, for some compounds, differences of tens or hundreds of times were registered. PM10 from grilled pork was found to contribute to non-negligible cancer risks and to be very toxic, while samples from other dishes were categorised as toxic. |
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Cooking activities in a domestic kitchen: chemical and toxicological profiling of emissionsCookingIndoor air qualityPM10 emission ratesOrganic compoundsBioluminescence inhibition bioassayTo obtain emission factors and cooking-related chemical signatures, a monitoring campaign was carried out in a modern kitchen where different dishes of the Latin cuisine were prepared. Particulate matter (PM10, PM2.5 and PM1) and total volatile organic compounds (TVOCs) were continuously measured. Passive tubes for carbonyls and a high volume PM10 sampler were simultaneously used. PM10 filters were analysed for organic and elemental carbon and for multiple organic compounds, including polyaromatic hydrocarbons (PAHs). The toxic potential of PM10 was evaluated using a bioluminescence inhibition bioassay. Acrolein was never detected, while formaldehyde and acetaldehyde levels were comparable to those in the background air. The protection limit for TVOCs was always exceeded. Fine particles comprised more than 86% of the PM10 mass concentrations. PM10 emission rates ranged from 124 to 369 μg min-1. Relatively low PAH concentrations were obtained. PM10 encompassed alcohols, acids, plasticisers, alkyl esters, sterols, sugars, polyols, glyceridic compounds, phenolics, among others. Total concentrations were 1.9-5.3 times higher during cooking than in the background air but, for some compounds, differences of tens or hundreds of times were registered. PM10 from grilled pork was found to contribute to non-negligible cancer risks and to be very toxic, while samples from other dishes were categorised as toxic.Elsevier2023-06-10T00:00:00Z2021-06-10T00:00:00Z2021-06-10info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10773/31806eng0048-969710.1016/j.scitotenv.2021.145412Alves, Célia A.Vicente, Estela D.Evtyugina, MargaritaVicente, Ana M. P.Sainnokhoi, Tsend-AyushKováts, Norainfo:eu-repo/semantics/embargoedAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-02-22T12:01:15Zoai:ria.ua.pt:10773/31806Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:03:33.026301Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Cooking activities in a domestic kitchen: chemical and toxicological profiling of emissions |
title |
Cooking activities in a domestic kitchen: chemical and toxicological profiling of emissions |
spellingShingle |
Cooking activities in a domestic kitchen: chemical and toxicological profiling of emissions Alves, Célia A. Cooking Indoor air quality PM10 emission rates Organic compounds Bioluminescence inhibition bioassay |
title_short |
Cooking activities in a domestic kitchen: chemical and toxicological profiling of emissions |
title_full |
Cooking activities in a domestic kitchen: chemical and toxicological profiling of emissions |
title_fullStr |
Cooking activities in a domestic kitchen: chemical and toxicological profiling of emissions |
title_full_unstemmed |
Cooking activities in a domestic kitchen: chemical and toxicological profiling of emissions |
title_sort |
Cooking activities in a domestic kitchen: chemical and toxicological profiling of emissions |
author |
Alves, Célia A. |
author_facet |
Alves, Célia A. Vicente, Estela D. Evtyugina, Margarita Vicente, Ana M. P. Sainnokhoi, Tsend-Ayush Kováts, Nora |
author_role |
author |
author2 |
Vicente, Estela D. Evtyugina, Margarita Vicente, Ana M. P. Sainnokhoi, Tsend-Ayush Kováts, Nora |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Alves, Célia A. Vicente, Estela D. Evtyugina, Margarita Vicente, Ana M. P. Sainnokhoi, Tsend-Ayush Kováts, Nora |
dc.subject.por.fl_str_mv |
Cooking Indoor air quality PM10 emission rates Organic compounds Bioluminescence inhibition bioassay |
topic |
Cooking Indoor air quality PM10 emission rates Organic compounds Bioluminescence inhibition bioassay |
description |
To obtain emission factors and cooking-related chemical signatures, a monitoring campaign was carried out in a modern kitchen where different dishes of the Latin cuisine were prepared. Particulate matter (PM10, PM2.5 and PM1) and total volatile organic compounds (TVOCs) were continuously measured. Passive tubes for carbonyls and a high volume PM10 sampler were simultaneously used. PM10 filters were analysed for organic and elemental carbon and for multiple organic compounds, including polyaromatic hydrocarbons (PAHs). The toxic potential of PM10 was evaluated using a bioluminescence inhibition bioassay. Acrolein was never detected, while formaldehyde and acetaldehyde levels were comparable to those in the background air. The protection limit for TVOCs was always exceeded. Fine particles comprised more than 86% of the PM10 mass concentrations. PM10 emission rates ranged from 124 to 369 μg min-1. Relatively low PAH concentrations were obtained. PM10 encompassed alcohols, acids, plasticisers, alkyl esters, sterols, sugars, polyols, glyceridic compounds, phenolics, among others. Total concentrations were 1.9-5.3 times higher during cooking than in the background air but, for some compounds, differences of tens or hundreds of times were registered. PM10 from grilled pork was found to contribute to non-negligible cancer risks and to be very toxic, while samples from other dishes were categorised as toxic. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06-10T00:00:00Z 2021-06-10 2023-06-10T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10773/31806 |
url |
http://hdl.handle.net/10773/31806 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0048-9697 10.1016/j.scitotenv.2021.145412 |
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info:eu-repo/semantics/embargoedAccess |
eu_rights_str_mv |
embargoedAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799137690824736768 |