Chemical profiles of PM2.5 emitted from various anthropogenic sources of the Eastern Mediterranean: Cooking, wood burning, and diesel generators

The chemical profiles of PM2.5 emitted from a non-road diesel generator, wood burning and cooking activities including chicken and beef charcoal grilling and general cooking activities were determined. The characterization included the carbonaceous fraction (OC/EC), water-soluble ions, elements, and organic species comprising n-alkanes, polycyclic aromatic hydrocarbons, carboxylic acids, levoglucosan, dioxins, furans, and dioxin-like polychlorinated biphenyls. The main component in the PM2.5 from the different sources was carbonaceous matter with a mass contribution to PM2.5 of 49% for cooking activities, 53% for wood burning, 66% for beef grilling, 72% for chicken grilling, and 74% for diesel generator with different OC/EC concentration ratios. The analysis of organic compounds contents using diagnostic ratios and indexes showed differences between the sources and revealed specific source markers. The water-soluble ions had the highest contribution in the cooking activities profile with 17% of PM2.5 and the least in the chicken grilling profile (1.1%). Additionally, 29 analyzed elements were identified, and their contribution varied with the sources (ranging from 1% to 11% of PM2.5). These findings could be used to differentiate these sources and could assist in the use of source apportionment methods.

Automated summary

The chemical profiles of PM2.5 emitted from different sources including a non-road diesel generator, wood burning, and cooking activities were analyzed. The main component in the PM2.5 from all sources was carbonaceous matter, with varying contributions from different sources and specific markers identified. Water-soluble ions and elemental content also varied between sources. These findings are important for source identification and apportionment methods.