| Title: | Cooking activities in a domestic kitchen: Chemical and toxicological profiling of emissions |
| Author(s): | Alves CA; Vicente ED; Evtyugina M; Vicente AMP; Sainnokhoi TA; Kovats N; |
| Address: | "Department of Environment and Planning, Centre for Environmental and Marine Studies (CESAM), University of Aveiro, 3810-193 Aveiro, Portugal. Electronic address: celia.alves@ua.pt. Department of Environment and Planning, Centre for Environmental and Marine Studies (CESAM), University of Aveiro, 3810-193 Aveiro, Portugal. Centre for Environmental Sciences, University of Pannonia, Egyetem str. 10, 8200 Veszprem, Hungary" |
| DOI: | 10.1016/j.scitotenv.2021.145412 |
| ISSN/ISBN: | 1879-1026 (Electronic) 0048-9697 (Linking) |
| Abstract: | "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 (PM(10), PM(2.5) and PM(1)) and total volatile organic compounds (TVOCs) were continuously measured. Passive tubes for carbonyls and a high volume PM(10) sampler were simultaneously used. PM(10) filters were analysed for organic and elemental carbon and for multiple organic compounds, including polyaromatic hydrocarbons (PAHs). The toxic potential of PM(10) 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 PM(10) mass concentrations. PM(10) emission rates ranged from 124 to 369 mug min(-1). Relatively low PAH concentrations were obtained. PM(10) 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. PM(10) 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" |
| Keywords: | "*Air Pollutants/analysis/toxicity *Air Pollution, Indoor/analysis Cooking Environmental Monitoring Particulate Matter/analysis/toxicity Bioluminescence inhibition bioassay Indoor air quality Organic compounds PM(10) emission rates;" |
| Notes: | "MedlineAlves, Celia A Vicente, Estela D Evtyugina, Margarita Vicente, Ana M P Sainnokhoi, Tsend-Ayush Kovats, Nora eng Netherlands 2021/02/14 Sci Total Environ. 2021 Jun 10; 772:145412. doi: 10.1016/j.scitotenv.2021.145412. Epub 2021 Feb 2" |
