Fatty Acids and Starch Identification within Minute Archaeological Fragments: Qualitative Investigation for Assessing Feasibility
Within the realm of archaeology, the analysis of biomolecules assumes significant importance in elucidating historical dietary patterns and their implications for contemporary contexts. To achieve this, knowledge and tools of both chemistry and archaeology are essential to yield objective outcomes a...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-04-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/7/1090 |
| _version_ | 1797212550532694016 |
|---|---|
| author | Roberto Ordoñez-Araque Luis Ramos-Guerrero Paul Vargas-Jentzsch Martha Romero-Bastidas Nicolás Rodríguez-Herrera Rubén Vallejo-Holguín Camila Fuentes-Gualotuña Jenny Ruales |
| author_facet | Roberto Ordoñez-Araque Luis Ramos-Guerrero Paul Vargas-Jentzsch Martha Romero-Bastidas Nicolás Rodríguez-Herrera Rubén Vallejo-Holguín Camila Fuentes-Gualotuña Jenny Ruales |
| author_sort | Roberto Ordoñez-Araque |
| collection | DOAJ |
| description | Within the realm of archaeology, the analysis of biomolecules assumes significant importance in elucidating historical dietary patterns and their implications for contemporary contexts. To achieve this, knowledge and tools of both chemistry and archaeology are essential to yield objective outcomes and conduct analyses of archaeological materials for the detection of biomolecules. Usually, only minuscule remnants of ceramic fragments are retrieved from excavations, which limits the feasibility of comprehensive laboratory analysis. This study aimed to establish a protocol for analyzing fatty acids and starch from archaeological food utensils with minimal sample quantities. Various experiments were conducted to replicate preparations that might have occurred in archaeological vessels, aiming to establish the optimal protocol. The analyses were performed using clay griddles, subjecting vegetable oil to varying temperatures for fatty acid assessment. For starch analysis, a series of experiments encompassed diverse forms of potato preparations (pulp, <i>chuño</i>, tortilla, carbonization, and freeze-drying) and maize (flour, tortilla, and carbonization). The verification of the experiments was confirmed by conducting identical analyses, as developed in the current study, on authentic archaeological fragments. The principal outcomes of this investigation include the successful extraction of both types of biomolecules using only 0.25 g of the sample, obtained through direct scraping from the vessel. Soxhlet extraction was identified as the most efficient strategy to recover fatty acids. Additionally, a comprehensive protocol for the identification of starch extraction was developed. This study has, for the first time, elucidated two detailed methodologies for the extraction of fatty acids and starch in scenarios in which researchers can obtain limited quantities of archaeological food utensil fragments. |
| first_indexed | 2024-04-24T10:44:10Z |
| format | Article |
| id | doaj.art-220f52c1c99d4041b83ffa130cdd5643 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-24T10:44:10Z |
| publishDate | 2024-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-220f52c1c99d4041b83ffa130cdd56432024-04-12T13:18:39ZengMDPI AGFoods2304-81582024-04-01137109010.3390/foods13071090Fatty Acids and Starch Identification within Minute Archaeological Fragments: Qualitative Investigation for Assessing FeasibilityRoberto Ordoñez-Araque0Luis Ramos-Guerrero1Paul Vargas-Jentzsch2Martha Romero-Bastidas3Nicolás Rodríguez-Herrera4Rubén Vallejo-Holguín5Camila Fuentes-Gualotuña6Jenny Ruales7Programa de Doctorado en Ciencia y Tecnología de Alimentos, Departamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Quito 170525, EcuadorGrupo de Investigación Bio-Quimioinformática, Carrera de Ingeniería Agroindustrial, Facultad de Ingeniería y Ciencias Aplicadas, Universidad de Las Américas (UDLA), Quito 170125, EcuadorPrograma de Doctorado en Ciencia y Tecnología de Alimentos, Departamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Quito 170525, EcuadorUnidad de Laboratorio y Análisis, Instituto Nacional de Patrimonio Cultural (INPC), Quito 170143, EcuadorEscuela de Gastronomía, Universidad de Las Américas (UDLA), Quito 170513, EcuadorFacultad de Ciencias Químicas, Carrera de Química de Alimentos, Universidad Central del Ecuador, Quito 170129, EcuadorFacultad de Ciencias Químicas, Carrera de Química de Alimentos, Universidad Central del Ecuador, Quito 170129, EcuadorDepartamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional (EPN), Quito 170143, EcuadorWithin the realm of archaeology, the analysis of biomolecules assumes significant importance in elucidating historical dietary patterns and their implications for contemporary contexts. To achieve this, knowledge and tools of both chemistry and archaeology are essential to yield objective outcomes and conduct analyses of archaeological materials for the detection of biomolecules. Usually, only minuscule remnants of ceramic fragments are retrieved from excavations, which limits the feasibility of comprehensive laboratory analysis. This study aimed to establish a protocol for analyzing fatty acids and starch from archaeological food utensils with minimal sample quantities. Various experiments were conducted to replicate preparations that might have occurred in archaeological vessels, aiming to establish the optimal protocol. The analyses were performed using clay griddles, subjecting vegetable oil to varying temperatures for fatty acid assessment. For starch analysis, a series of experiments encompassed diverse forms of potato preparations (pulp, <i>chuño</i>, tortilla, carbonization, and freeze-drying) and maize (flour, tortilla, and carbonization). The verification of the experiments was confirmed by conducting identical analyses, as developed in the current study, on authentic archaeological fragments. The principal outcomes of this investigation include the successful extraction of both types of biomolecules using only 0.25 g of the sample, obtained through direct scraping from the vessel. Soxhlet extraction was identified as the most efficient strategy to recover fatty acids. Additionally, a comprehensive protocol for the identification of starch extraction was developed. This study has, for the first time, elucidated two detailed methodologies for the extraction of fatty acids and starch in scenarios in which researchers can obtain limited quantities of archaeological food utensil fragments.https://www.mdpi.com/2304-8158/13/7/1090foodarcheologybiomoleculesmacronutrientsculturechemistry |
| spellingShingle | Roberto Ordoñez-Araque Luis Ramos-Guerrero Paul Vargas-Jentzsch Martha Romero-Bastidas Nicolás Rodríguez-Herrera Rubén Vallejo-Holguín Camila Fuentes-Gualotuña Jenny Ruales Fatty Acids and Starch Identification within Minute Archaeological Fragments: Qualitative Investigation for Assessing Feasibility Foods food archeology biomolecules macronutrients culture chemistry |
| title | Fatty Acids and Starch Identification within Minute Archaeological Fragments: Qualitative Investigation for Assessing Feasibility |
| title_full | Fatty Acids and Starch Identification within Minute Archaeological Fragments: Qualitative Investigation for Assessing Feasibility |
| title_fullStr | Fatty Acids and Starch Identification within Minute Archaeological Fragments: Qualitative Investigation for Assessing Feasibility |
| title_full_unstemmed | Fatty Acids and Starch Identification within Minute Archaeological Fragments: Qualitative Investigation for Assessing Feasibility |
| title_short | Fatty Acids and Starch Identification within Minute Archaeological Fragments: Qualitative Investigation for Assessing Feasibility |
| title_sort | fatty acids and starch identification within minute archaeological fragments qualitative investigation for assessing feasibility |
| topic | food archeology biomolecules macronutrients culture chemistry |
| url | https://www.mdpi.com/2304-8158/13/7/1090 |
| work_keys_str_mv | AT robertoordonezaraque fattyacidsandstarchidentificationwithinminutearchaeologicalfragmentsqualitativeinvestigationforassessingfeasibility AT luisramosguerrero fattyacidsandstarchidentificationwithinminutearchaeologicalfragmentsqualitativeinvestigationforassessingfeasibility AT paulvargasjentzsch fattyacidsandstarchidentificationwithinminutearchaeologicalfragmentsqualitativeinvestigationforassessingfeasibility AT martharomerobastidas fattyacidsandstarchidentificationwithinminutearchaeologicalfragmentsqualitativeinvestigationforassessingfeasibility AT nicolasrodriguezherrera fattyacidsandstarchidentificationwithinminutearchaeologicalfragmentsqualitativeinvestigationforassessingfeasibility AT rubenvallejoholguin fattyacidsandstarchidentificationwithinminutearchaeologicalfragmentsqualitativeinvestigationforassessingfeasibility AT camilafuentesgualotuna fattyacidsandstarchidentificationwithinminutearchaeologicalfragmentsqualitativeinvestigationforassessingfeasibility AT jennyruales fattyacidsandstarchidentificationwithinminutearchaeologicalfragmentsqualitativeinvestigationforassessingfeasibility |