Lipids in Archaeological Pottery: A Review on Their Sampling and Extraction Techniques

Abstract

Several studies have been performed so far for the effective recovery, detection and quantification of specific compounds and their degradation products in archaeological materials. According to the literature, lipid molecules are the most durable and widespread biomarkers in ancient pottery. Artificial ageing studies to simulate lipid alterations over time have been reported. In this review, specific lipid archaeological biomarkers and well-established sampling and extraction methodologies are discussed. Although suitable analytical techniques have unraveled archaeological questions, some issues remain open such as the need to introduce innovative and miniaturized protocols to avoid extractions with organic solvents, which are often laborious and non-environmentally friendly.

Unveiling the Use of Wide Horizontal Rim Vessels (Bronze Age Northwest Iberian Peninsula)

“…Several monounsaturated fatty acids were also detected; myristoleic (C14:1), palmitelaidic (C16:1), and oleic (C18:1). These unsaturated acids are found in vegetable oils such as olive oil, sesame or sunflower oils, and almond, walnut, acorn or chestnut residues [51][52][53], suggesting a mixture of vegetable oils and ruminant animal fats. The presence of urea and other nitrogen-rich compounds, such as benzamide and hexadecanamide, relates to the cooking of meat, a fact that seems aligned with the clear evidence of the exposure of this vessel to fire.…”

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

“…(13) Dispose of 1.25 mL of the floating fraction. (14) The residual material is deposited onto a slide along with a drop of glycerol. (15) Observe under a microscope.…”

“…Under these conditions, macronutrients could potentially be identified within archaeological artifacts, even in utensils that have been cleaned by archaeologists. On the other hand, if these parameters show instability, starch and lipids may undergo hydrolysis or oxidation, resulting in the degradation and non-preservation of macromolecules over time [13,14].…”

Consumo de peces marinos en la transición pampeano-patagónica oriental. Una aproximación experimental para identificar ácidos grasos en vasijas arqueológicas

“…La identificación de recursos alimenticios a partir de la extracción y el análisis de lípidos contenidos en vasijas arqueológicas ha demostrado tener un gran potencial para el experimentales que llevaron a la construcción de nuevos marcos de referencia (Binford 2001), se cuenta con numerosas investigaciones especializadas que permitieron ampliar el conocimiento acerca de la variabilidad funcional de las vasijas, así como aportar información relacionada con las prácticas de procesamiento de recursos y las conductas culinarias de los grupos humanos del pasado (Eerkens 2005;Evershed 2008;Irto et al 2022;Lantos et al 2015;Schuster et al 2020).…”