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)

Autores
Lantos, Irene Johanna; Careaga, Valeria P.; Palamarczuk, Valeria; Aversente, Yanina; Bonifazi, Evelyn Lucia; Petrucci, Natalia Silvana; Maier, Marta S.
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this paper, an interdisciplinary investigation was carried out to study if Santa Maria 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 Maria 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 Maria 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 Maria vessels were used for culinary purposes in this archaeological domestic cooking space.
Laboratorio de Etnobotánica y Botánica Aplicada
Materia
Arqueología
Antropología
Lipid residues
TAGs
gas chromatography
HPLC-ESI-Q-TOF
Santa María ceramics
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/143746
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/143746
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling 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)Lantos, Irene JohannaCareaga, Valeria P.Palamarczuk, ValeriaAversente, YaninaBonifazi, Evelyn LuciaPetrucci, Natalia SilvanaMaier, Marta S.ArqueologíaAntropologíaLipid residuesTAGsgas chromatographyHPLC-ESI-Q-TOFSanta María ceramicsIn this paper, an interdisciplinary investigation was carried out to study if Santa Maria 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 Maria 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 Maria 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 Maria vessels were used for culinary purposes in this archaeological domestic cooking space.Laboratorio de Etnobotánica y Botánica Aplicada2020-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf1-18http://sedici.unlp.edu.ar/handle/10915/143746enginfo:eu-repo/semantics/altIdentifier/issn/1866-9557info:eu-repo/semantics/altIdentifier/issn/1866-9565info:eu-repo/semantics/altIdentifier/doi/10.1007/s12520-020-01085-3info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:32:12Zoai:sedici.unlp.edu.ar:10915/143746Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:32:13.189SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv 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)
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)
spellingShingle 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)
Lantos, Irene Johanna
Arqueología
Antropología
Lipid residues
TAGs
gas chromatography
HPLC-ESI-Q-TOF
Santa María ceramics
title_short 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)
title_full 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)
title_fullStr 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)
title_full_unstemmed 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)
title_sort 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.creator.none.fl_str_mv Lantos, Irene Johanna
Careaga, Valeria P.
Palamarczuk, Valeria
Aversente, Yanina
Bonifazi, Evelyn Lucia
Petrucci, Natalia Silvana
Maier, Marta S.
author Lantos, Irene Johanna
author_facet Lantos, Irene Johanna
Careaga, Valeria P.
Palamarczuk, Valeria
Aversente, Yanina
Bonifazi, Evelyn Lucia
Petrucci, Natalia Silvana
Maier, Marta S.
author_role author
author2 Careaga, Valeria P.
Palamarczuk, Valeria
Aversente, Yanina
Bonifazi, Evelyn Lucia
Petrucci, Natalia Silvana
Maier, Marta S.
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Arqueología
Antropología
Lipid residues
TAGs
gas chromatography
HPLC-ESI-Q-TOF
Santa María ceramics
topic Arqueología
Antropología
Lipid residues
TAGs
gas chromatography
HPLC-ESI-Q-TOF
Santa María ceramics
dc.description.none.fl_txt_mv In this paper, an interdisciplinary investigation was carried out to study if Santa Maria 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 Maria 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 Maria 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 Maria vessels were used for culinary purposes in this archaeological domestic cooking space.
Laboratorio de Etnobotánica y Botánica Aplicada
description In this paper, an interdisciplinary investigation was carried out to study if Santa Maria 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 Maria 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 Maria 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 Maria vessels were used for culinary purposes in this archaeological domestic cooking space.
publishDate 2020
dc.date.none.fl_str_mv 2020-06-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/143746
url http://sedici.unlp.edu.ar/handle/10915/143746
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1866-9557
info:eu-repo/semantics/altIdentifier/issn/1866-9565
info:eu-repo/semantics/altIdentifier/doi/10.1007/s12520-020-01085-3
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
1-18
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.070432

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