Fatty Acids and Starch Identification within Minute Archaeological Fragments: Qualitative Investigation for Assessing Feasibility

Author:

Ordoñez-Araque Roberto1234,Ramos-Guerrero Luis5,Vargas-Jentzsch Paul16ORCID,Romero-Bastidas Martha7,Rodríguez-Herrera Nicolás3,Vallejo-Holguín Rubén8,Fuentes-Gualotuña Camila8,Ruales Jenny9

Affiliation:

1. Programa 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, Ecuador

2. Facultad de Salud y Bienestar, Escuela de Nutrición y Dietética, Universidad Iberoamericana del Ecuador (UNIB.E), Quito 170143, Ecuador

3. Escuela de Gastronomía, Universidad de Las Américas (UDLA), Quito 170513, Ecuador

4. Programa de Maestría en Desarrollo e Innovación en Alimentos, Universidad de Las Américas (UDLA), Quito 170125, Ecuador

5. Grupo de Investigación Bio-Quimioinformática, Carrera de Ingeniería Agroindustrial, Facultad de Ingeniería y Ciencias Aplicadas, Universidad de Las Américas (UDLA), Quito 170125, Ecuador

6. Departamento de Ciencias Nucleares, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Quito 170525, Ecuador

7. Unidad de Laboratorio y Análisis, Instituto Nacional de Patrimonio Cultural (INPC), Quito 170143, Ecuador

8. Facultad de Ciencias Químicas, Carrera de Química de Alimentos, Universidad Central del Ecuador, Quito 170129, Ecuador

9. Departamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional (EPN), Quito 170143, Ecuador

Abstract

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, chuño, 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.

Publisher

MDPI AG

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