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Dynamic Oxidative Potential of Organic Aerosol from Heated Cooking Oil
ACS Earth and Space Chemistry ( IF 2.9 ) Pub Date : 2021-04-19 , DOI: 10.1021/acsearthspacechem.1c00038 Shunyao Wang 1 , Manpreet Takhar 1 , Yue Zhao 2 , Loay Nasser Salim Al Rashdi 1 , Arthur W. H. Chan 1
ACS Earth and Space Chemistry ( IF 2.9 ) Pub Date : 2021-04-19 , DOI: 10.1021/acsearthspacechem.1c00038 Shunyao Wang 1 , Manpreet Takhar 1 , Yue Zhao 2 , Loay Nasser Salim Al Rashdi 1 , Arthur W. H. Chan 1
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Cooking emissions contribute significantly to organic aerosol in urban areas, but the evolution of physicochemical properties and health impacts upon atmospheric aging remain poorly understood. In this study, detailed chemical composition and oxidative potential (OP) of primary organic aerosol (POA) and secondary organic aerosol (SOA) from heated cooking oils (canola, olive, peanut) were characterized. Results from acellular oxidative potential measurements indicate an enhanced OP in photochemically aged cooking SOA compared to that in POA, which is accompanied by increasing abundance of reactive oxygen species (ROS) measured using electron paramagnetic resonance (EPR) spectroscopy. In SOA from heated canola oil, enhanced total ROS production (by a factor of 26) coincides with the increased particle-phase peroxide content (from 15 to 26%) across six different photooxidation conditions (up to 2 days of atmospheric aging equivalent). Positive correlations were found among total ROS abundance, peroxide content, and average carbon oxidation state of canola oil SOA along with aging. Photooxidation of representative volatile compounds from heated cooking oils shows that unsaturated aldehydes are the dominant contributors to peroxides in cooking oil SOA during atmospheric aging, and the degree of unsaturation in the aldehyde precursor is linked with the total ROS/peroxide content in SOA. The abundant OH radicals suggest that peroxides are the major radical source in aged cooking SOA, likely initiated by the homolytic cleavage of the oxygen–oxygen single bond. Our study bridges the chemical composition and OP of cooking aerosol upon atmospheric aging, shedding light on the evolution of cooking emissions and their dynamic toxicity in the atmosphere.
中文翻译：
加热食用油中有机气溶胶的动态氧化势
烹调排放物是造成城市地区有机气溶胶的重要原因，但人们对理化特性的演变以及对大气老化的健康影响的认识仍知之甚少。在这项研究中，详细的化学成分和主要的有机气溶胶（POA）和次级有机气溶胶（SOA）从加热的食用油（低芥酸菜子，橄榄，花生）的氧化电位（OP）进行了表征。脱细胞氧化电位测量的结果表明，与POA相比，光化学老化的蒸煮SOA的OP增强，这伴随着使用电子顺磁共振（EPR）光谱测量的活性氧（ROS）的丰度增加。在加热的低芥酸菜籽油的SOA中，在六个不同的光氧化条件下（长达2天的大气老化当量），增加的总ROS产量（提高了26倍）与颗粒相过氧化物含量的增加（从15％到26％）相吻合。菜籽油SOA的总ROS含量，过氧化物含量和平均碳氧化态与老化之间存在正相关关系。加热的食用油中代表性挥发性化合物的光氧化表明，不饱和醛是大气老化期间食用油SOA中过氧化物的主要成分，醛前体中的不饱和度与SOA中的总ROS /过氧化物含量有关。大量的OH自由基表明过氧化物是老化的SOA中的主要自由基来源，这很可能是由氧-氧单键的均裂引起的。
更新日期：2021-05-20
中文翻译：
加热食用油中有机气溶胶的动态氧化势
烹调排放物是造成城市地区有机气溶胶的重要原因，但人们对理化特性的演变以及对大气老化的健康影响的认识仍知之甚少。在这项研究中，详细的化学成分和主要的有机气溶胶（POA）和次级有机气溶胶（SOA）从加热的食用油（低芥酸菜子，橄榄，花生）的氧化电位（OP）进行了表征。脱细胞氧化电位测量的结果表明，与POA相比，光化学老化的蒸煮SOA的OP增强，这伴随着使用电子顺磁共振（EPR）光谱测量的活性氧（ROS）的丰度增加。在加热的低芥酸菜籽油的SOA中，在六个不同的光氧化条件下（长达2天的大气老化当量），增加的总ROS产量（提高了26倍）与颗粒相过氧化物含量的增加（从15％到26％）相吻合。菜籽油SOA的总ROS含量，过氧化物含量和平均碳氧化态与老化之间存在正相关关系。加热的食用油中代表性挥发性化合物的光氧化表明，不饱和醛是大气老化期间食用油SOA中过氧化物的主要成分，醛前体中的不饱和度与SOA中的总ROS /过氧化物含量有关。大量的OH自由基表明过氧化物是老化的SOA中的主要自由基来源，这很可能是由氧-氧单键的均裂引起的。
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