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Oxidation of Substituted Catechols at the Air–Water Interface: Production of Carboxylic Acids, Quinones, and Polyphenols
Version 2 2021-05-18, 12:06
Version 1 2017-07-06, 17:05
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posted on 2021-05-18, 12:06 authored by Elizabeth
A. Pillar-Little, Marcelo I. GuzmanAnthropogenic activities contribute benzene, toluene, and anisole
to the environment, which in the atmosphere are converted into the
respective phenols, cresols, and methoxyphenols by fast gas-phase
reaction with hydroxyl radicals (HO•). Further processing
of the latter species by HO• decreases their vapor
pressure as a second hydroxyl group is incorporated to accelerate
their oxidative aging at interfaces and in aqueous particles. This
work shows how catechol, pyrogallol, 3-methylcatechol, 4-methylcatechol,
and 3-methoxycatechol (all proxies for oxygenated aromatics derived
from benzene, toluene, and anisole) react at the air–water
interface with increasing O3(g) during τc ≈ 1 μs contact time and contrasts their potential for
electron transfer and in situ production of HO• using
structure–activity relationships. A unifying mechanism is provided
to explain the oxidation of the five proxies, which includes the generation
of semiquinone radicals. Functionalization in the presence of HO• results in the formation of polyphenols and hydroxylated
quinones. Instead, fragmentation produces polyfunctional low molecular
weight carboxylic acids after oxidative cleavage of the aromatic bond
with two vicinal hydroxy groups to yield substituted cis,cis-muconic acids. The generation of maleinaldehydic,
maleic, pyruvic, glyoxylic, and oxalic acids confirms the potential
of oxy aromatics to produce light-absorbing aqueous secondary organic
aerosols in the troposphere.
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Carboxylic Acidshydroxyl radicalslatter speciesweight carboxylic acidstolueneanisolePolyphenols Anthropogenic activitiesbenzenegenerationHOoxidative cleavageoxy aromaticsvicinal hydroxy groupsproxyinterfaceelectron transferoxalic acidsvapor pressureSubstituted Catecholsgas-phase reactioncontact timehydroxyl groupsemiquinone radicalshydroxylated quinonesO 33- methoxycatechol3- methylcatecholmuconic acids4- methylcatecholoxygenated aromatics
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