title: Characteristics of PAHs from deep-frying and frying cooking fumes.
abstract: Cooking fumes are an important indoor source of polycyclic aromatic hydrocarbons (PAHs). Because indoor pollution has a more substantial impact on human health than outdoor pollution, PAHs from cooking fumes have drawn considerable attention. In this study, 16 PAHs emitted through deep-frying and frying methods using rapeseed, soybean, peanut, and olive oil were examined under a laboratory fume hood. Controlled experiments were conducted to collect gas- and particulate-phase PAHs emitted from the cooking oil fumes, and PAH concentrations were quantified via high-performance liquid chromatography (HPLC). The results show that deep-frying methods generate more PAHs and benzo[a]pyrene (B[a]P) (1.3 and 10.9 times, respectively) because they consume greater volumes of edible oil and involve higher oil temperatures relative to those of frying methods. In addition, the total B[a]Peq concentration of deep-frying is 2.2-fold larger than that of frying. Regarding the four types of edible oils studied, rapeseed oil produced more PAH emission than the other three oil varieties. For all of the cooking tests, three- and four-ringed PAHs were the main PAH components regardless of the food and oil used. Concerning the PAH partition between gas and particulate phase, the gaseous compounds accounted for 59-96 % of the total. Meanwhile, the particulate fraction was richer of high molecular weight PAHs (five-six rings). Deep-frying and frying were confirmed as important sources of PAH pollution in internal environments. The results of this study provide additional insights into the polluting features of PAHs produced via cooking activities in indoor environments.
authors.affiliation: Beijing Key Laboratory of Flavor Chemistry, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, 100048, China. yaozhl@th.btbu.edu.cn.|Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, China. yaozhl@th.btbu.edu.cn.
authors.forename: Zhiliang
authors.initials: Z
authors.lastname: Yao
authors.affiliation: Beijing Key Laboratory of Flavor Chemistry, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, 100048, China.|Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, China.
authors.forename: Jing
authors.initials: J
authors.lastname: Li
authors.affiliation: Beijing Key Laboratory of Flavor Chemistry, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, 100048, China.|Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, China.
authors.forename: Bobo
authors.initials: B
authors.lastname: Wu
authors.affiliation: Beijing Key Laboratory of Flavor Chemistry, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, 100048, China.|Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, China.
authors.forename: Xuewei
authors.initials: X
authors.lastname: Hao
authors.affiliation: Beijing Key Laboratory of Flavor Chemistry, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, 100048, China.|Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, China.
authors.forename: Yong
authors.initials: Y
authors.lastname: Yin
authors.affiliation: Beijing Key Laboratory of Flavor Chemistry, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, 100048, China.|Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, China.
authors.forename: Xi
authors.initials: X
authors.lastname: Jiang
mesh_terms: D001564:Benzo(a)pyrene / Q000032:analysis; D003296:Cooking; D005229:Fatty Acids, Monounsaturated; D005740:Gases / Q000032:analysis* / Q000737:chemistry / Q000633:toxicity; D015386:Hazardous Substances / Q000032:analysis; D006358:Hot Temperature; D006801:Humans; D010938:Plant Oils; D011084:Polycyclic Aromatic Hydrocarbons / Q000032:analysis* / Q000737:chemistry / Q000633:toxicity; D000074262:Rapeseed Oil
chemical_list: D005229:Fatty Acids, Monounsaturated; D005740:Gases; D015386:Hazardous Substances; D010938:Plant Oils; D011084:Polycyclic Aromatic Hydrocarbons; D000074262:Rapeseed Oil; D001564:Benzo(a)pyrene
keywords: Cooking fumes; Edible oil; Indoor air quality; PAHs