Higher Toxicity of Gaseous Organics Relative to Particulate Matters Emitted from Typical Cooking Processes

• DOI: 10.1021/acs.est.3c05425
• Publication Date: 2023-10-24T17:36:05Z
• Authors: Zihua Guo; Xiu Chen; Di Wu; Yaoqiang Huo; Anyuan Cheng; Yuzhe Liu; Qing Li; Jianmin Chen
• Keywords: Air Pollutants; China; 13. Climate action; Air Pollution, Indoor; 11. Sustainability; Particulate Matter; Gases; Cooking; 6. Clean water; Environmental Monitoring

Cooking emission is known to be a significant anthropogenic source of air pollution in urban areas, but its toxicities are still unclear. This study addressed the fine particulate matter (PM2.5) and gaseous organics by combining chemical fingerprinting analysis with cellular assessments. The cytotoxicity reactive oxygen species activity were ∼1.9 ∼8.3 times higher than those PM2.5, respectively. Moreover, these values per unit mass PM2.5 ∼7.1 ∼15.7 collected from ambient Shanghai. total oleic acid equivalent quantities for carcinogenic toxic respiratory effects organics, as estimated using predictive models based on quantitative structure-property relationships, 1686 ± 803 430 176 μg/mg Both predicted consistent assessment. These health risks primarily attributed high relative content equivalency factor organic compounds present gas phase, including 7,9-di-tert-butyl-1-oxaspiro(4,5)deca-6,9-diene-2,8-dione, 2-ethylhexanoic acid, 2-phenoxyethoxybenzene. Furthermore, fatty acids identified prominent markers cooking-related emissions. obtained results highlight importance control measures cooking-emitted reduce personal exposure risks.