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Combined use of gas chromatography and HPLC-ESI-Q-TOF to assess the culinary uses of archaeological Santa María style ceramic vessels from El Colorado (Catamarca, Argentina)

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dc.creator Lantos, Irene Johanna
dc.creator Careaga, Valeria P.
dc.creator Palamarczuk, Valeria
dc.creator Aversente, Yanina
dc.creator Bonifazi, Evelyn
dc.creator Petrucci, Natalia Silvana
dc.creator Maier, Marta S.
dc.date.accessioned 2022-08-12T13:37:19Z
dc.date.available 2022-08-12T13:37:19Z
dc.date.issued 2020
dc.identifier.citation Lantos, I. J., Careaga, V. P., Palamarczuk, V., Aversente, Y., Bonifazi, E., Petrucci, N. S. y Maier, M. S. (2020). Combined use of gas chromatography and HPLC-ESI-Q-TOF to assess the culinary uses of archaeological Santa María style ceramic vessels from El Colorado (Catamarca, Argentina). Archaeological and Anthropological Sciences, 12, 121.
dc.identifier.issn 1866-9565
dc.identifier.issn 1866-9557
dc.identifier.other 155
dc.identifier.uri http://repositorio.filo.uba.ar:8080/xmlui/handle/filodigital/15035
dc.description Fil: Lantos, Irene Johanna. Universidad de Buenos Aires, Facultad de Filosofía y Letras, Museo Etnográfico J.B. Ambrosetti; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Universidad de Buenos Aires. Instituto de las Culturas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Universidad de Buenos Aires. Unidad de Microanálisis y Métodos Físicos en Química Orgánica; Argentina. Fil: Careaga, Valeria P. Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Universidad de Buenos Aires, Unidad de Microanálisis y Métodos Físicos en Química Orgánica; Argentina
dc.description Fil: Palamarczuk, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Universidad de Buenos Aires. Instituto de las Culturas; Argentina
dc.description Fil: Aversente, Yanina. Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Universidad de Buenos Aires, Unidad de Microanálisis y Métodos Físicos en Química Orgánica; Argentina
dc.description Fil: Bonifazi, Evelyn. Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Universidad de Buenos Aires, Unidad de Microanálisis y Métodos Físicos en Química Orgánica; Argentina
dc.description Fil: Petrucci, Natalia. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. Laboratorio de Etnobotánica y Botánica Aplicada; Argentina
dc.description Fil: Maier, Marta S. Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Universidad de Buenos Aires, Unidad de Microanálisis y Métodos Físicos en Química Orgánica; Argentina
dc.description.abstract In this paper, an interdisciplinary investigation was carried out to study if Santa María tricolor style vessels were used as culinary equipment in a 14th century AD domestic cooking space in El Colorado (Yocavil valley, Catamarca, Northwest Argentina) and to question the long-established idea that Santa María vessels were exclusively funerary objects. The combined use of gas chromatography (GC-FID), gas chromatography–mass spectrometry (GC-MS), and high-performance liquid chromatography coupled to electrospray ionization and quadrupole time-of-flight mass spectrometry (HPLC-ESI-Q-TOF) to study residual lipids from Santa María style vessels provided valuable information on their ancient use. Also, an ordinary striated style ceramic pot with distinct visible soot marks, as well as sediments from the cooking area, was studied for comparative purposes. Fatty acid, sterol, and acylglyceride profiles were characterized, and markers of food sources were searched in the complex mixtures. We identified intact triacylglycerides (TAGs) in the archaeological samples, even unsaturated, indicating exceptional preservation of lipids in the ceramic matrixes. Cholesterol or cholesterol oxidation products were observed in all ceramic containers, as well as plant sterols (stigmasterol, sitosterol) in two containers. Markers for ruminant lipids, such as TAGs that contain odd-chain fatty acids, were found, supported by the identification of odd-chain and branched-chain fatty acids with GC-FID and GC-MS. This evidence contributes to the hypothesis that Santa María vessels were used for culinary purposes in this archaeological domestic cooking space.
dc.description.abstract Lantos, I. J., Careaga, V. P., Palamarczuk, V., Aversente, Y., Bonifazi, E., Petrucci, N. S. y Maier, M. S. (2020). Combined use of gas chromatography and HPLC-ESI-Q-TOF to assess the culinary uses of archaeological Santa María style ceramic vessels from El Colorado (Catamarca, Argentina). Archaeological and anthropological sciences, 12, 121.
dc.format application/pdf
dc.language.iso eng
dc.language.iso en
dc.publisher Springer
dc.rights info:eu-repo/semantics/restrictedAccess
dc.source Archaeological and Anthropological Sciences
dc.source 12
dc.source 121
dc.source.uri https://doi.org/10.1007/s12520-020-01085-3
dc.subject Lipid residues
dc.subject Tags
dc.subject Gas chromatography
dc.subject HPLC-ESI-Q-TOF
dc.subject Santa Maria ceramics
dc.title Combined use of gas chromatography and HPLC-ESI-Q-TOF to assess the culinary uses of archaeological Santa María style ceramic vessels from El Colorado (Catamarca, Argentina)
dc.type info:eu-repo/semantics/article
dc.type info:ar-repo/semantics/artículo
dc.type info:eu-repo/semantics/publishedVersion


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