Pathways toward PAH Formation during Fatty Acid and Triglyceride Pyrolysis

Kozliak, Evguenii; Sulkes, Mark; Smoliakova, Irina P.; Alhroub, Ibrahim; Nespor, Brett; Yao, Bin; Kubátová, Alena

doi:10.1021/acs.jpca.0c05515

Cited by 5 publications

(3 citation statements)

References 37 publications

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“…It has been reported that deep-frying generates a higher magnitude of air pollutants than other cooking methods 1 , 18 . Controlled comparative studies demonstrated that the levels of PM 2.5 , PAHs, and aldehydes from cooking emissions were significantly varied by oil properties 19 , 23 . However, oil emissions from the deep-frying process have not been comprehensively investigated across oils with different fatty acid compositions.…”

Section: Introductionmentioning

confidence: 99%

Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles

et al. 2022

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It is recognized that hazardous emissions produced from frying oils may be related to oil properties, particularly the fatty acid composition. However, investigations have been limited and partial. In this work, the emissions from deep-frying foods with three oils (palm, olive, and soybean oils) with distinct fatty acid profiles were comprehensively examined in a simulated kitchen, and the interrelationship among emitted substances, oil quality parameters, and fatty acids profiles was explored. Firstly, palm oil emitted the highest number concentration of total particle matters ((3895 ± 1796) × 103 #/cm3), mainly in the Aitken mode (20–100 nm). We observed a positive correlation between particle number concentration and levels of palmitic acid, a major saturated fatty acid (SAFA) (rs = 0.73, p < 0.05), and total polar compounds (TPC) (rs = 0.68, p < 0.05) in the fried oil, a degradation marker which was also positively correlated with that of black carbon (BC) (rs = 0.68, p < 0.05). Secondly, soybean oil emitted the highest level of gaseous aldehydes (3636 ± 607 μg/m3), including acrolein, propinoaldehyde, crotonaldehyde, hexanal, and trans-2-heptenal; the total aldehyde concentration were positively correlated with α-linolenic acid (ALA) percentage (rs = 0.78, p < 0.01), while hexanal and trans-2-heptenal were with linoleic acid (LA) (rs = 0.73 and 0.67, p < 0.05). LA and ALA were two major polyunsaturated fatty acids in non-tropical plant oils. Thirdly, palm oil emitted the most particle-bound polycyclic aromatic hydrocarbons (PAHs), and a positive association was discovered between two PAHs and SAFA percentage. Olive oil seems superior to soybean and palm oils with regards to toxic emissions during deep-frying.

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Section: Introductionmentioning

confidence: 99%

Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles

et al. 2022

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“…33 Kozliak et al used molecular beam mass spectrometry to track triglyceride as a model compound to study the formation mechanism of polycyclic aromatic hydrocarbons in fatty acid pyrolysis and found that benzyl is a key intermediate. 34 As technology advances, insitu characterization techniques were applied to understand the mechanism of product changes. Niu et al used TG-FTIR to online characterize the gaseous products released by oleic acid under slow pyrolysis conditions.…”

Section: Introductionmentioning

confidence: 99%

“…The results indicate that n‐heptane is produced at low temperatures, so decarboxylation is considered the first reaction to occur 33 . Kozliak et al used molecular beam mass spectrometry to track triglyceride as a model compound to study the formation mechanism of polycyclic aromatic hydrocarbons in fatty acid pyrolysis and found that benzyl is a key intermediate 34 . As technology advances, in‐situ characterization techniques were applied to understand the mechanism of product changes.…”

Section: Introductionmentioning

confidence: 99%

Study on the pyrolysis mechanism of unsaturated fatty acid: A combined density functional theory and experimental study

Jiang

Yuan

Cheng

et al. 2021

Intl J of Energy Research

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Summary In this study, oleic acid was used as a model compound to discuss the mechanism of thermal conversion of unsaturated fatty acids to hydrocarbons, so as to promote the goal of obtaining renewable chemicals and fuels from unsaturated fatty acids. In‐situ detection techniques such as TG‐FTIR and Py‐GC/MS combined with density functional theory were applied to study the reaction mechanism of oleic acid molecules in the conditions of slow pyrolysis and fast pyrolysis. As the temperature rises, the hydrogen bond is broken, and the vibration peak of oleic acid shows obvious dehydrogenation under slow pyrolysis, and the same situation exists under fast pyrolysis. As the temperature increases, the pyrolysis process of oleic acid molecules changed from the dominant role of bimolecular mutual catalysis to that of free radical reaction. The results of Py‐GC/MS showed that methyl, ethyl, and hydrogen radicals are the main active substances under the conditions of high temperature and fast pyrolysis of unsaturated fatty acid. This work demonstrates the feasibility of producing renewable hydrocarbons by pyrolysis of unsaturated fatty acids and proposed influenced factors to control product distribution. Novelty Statement Density functional theory (DFT) combined with experiments was used in present study to supplement the understanding of the pyrolysis mechanism of fatty acids in bio oil pyrolysis, and the control factors of controlling the distribution of fatty acid pyrolysis products were proposed.

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Pulse pyrolysis of waste cooking oil over CaO: Exploration of catalyst deactivation pathway based on feedstock characteristics

Wang

et al. 2022

Applied Catalysis B: Environmental

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Pathways toward PAH Formation during Fatty Acid and Triglyceride Pyrolysis

Cited by 5 publications

References 37 publications

Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles

Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles

Study on the pyrolysis mechanism of unsaturated fatty acid: A combined density functional theory and experimental study

Pulse pyrolysis of waste cooking oil over CaO: Exploration of catalyst deactivation pathway based on feedstock characteristics

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