Cooking activities in a domestic kitchen: Chemical and toxicological profiling of emissions

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 (PM₁₀, PM_2.5 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.

Keywords: Bioluminescence inhibition bioassay; Cooking; Indoor air quality; Organic compounds; PM(10) emission rates.