A medium‐throughput approach for improved taxonomic identification of lipids preserved in ancient pottery

Datos Bibliográficos

ID7147488
AutoresLéa Drieu (0000-0002-7324-4925, Department of Archaeology, BioArCh University of York York UK, autor de correspondencia), Jane Lundy (0000-0001-8250-7697, Department of Archaeology), Jasmine Lundy (Department of Archaeology, BioArCh University of York York UK), Rachel K Smith (0000-0002-5573-3776, Department of Chemistry University of York York UK), Ed Bergström (Department of Chemistry University of York York UK), Helen M Talbot (0009-0001-7402-2830, Department of Archaeology), Helen Talbot (Department of Archaeology, BioArCh University of York York UK), M Primavera (0000-0002-2806-0318, University of Salento), Girolamo Fiorentino (0000-0001-8480-891X, Laboratory of Archaeobotany and Palaeoecology Università del Salento Lecce Italy), Oliver E Craig (0000-0002-4296-8402, Department of Archaeology, BioArCh University of York York UK), Jane Thomas‐Oate, Jane Thomas‐Oates (0000-0001-8105-9423, Department of Chemistry University of York York UK)
Año2025
Volumen67
Número1
Páginas182-201
Fecha de publicación2025-02-01
Peer ReviewedSí
Open AccessSí
TipoARTICLE
RevistaArchaeometry (JOURNAL)
Identificadores de la revistaISSN: 0003-813X • E-ISSN: 1475-4754
EditorialWiley (PUBLISHER • GB)
DOI10.1111/arcm.12976
OpenAlexW4396698546
IdiomaEN
Citas recibidas4
Referencias citadas62

Organic residue analysis (ORA) is a valuable tool for the study of ancient diets, but conventional methods remain limited in terms of taxonomic identification or to resolve mixtures. Here, we propose a method to further explore a class of compounds—triacylglycerols (TAGs)—using high‐resolution mass spectrometry to overcome these limitations in an attempt to better characterise culinary practices. Over 70 medieval Sicilian pots and a wide range of authentic fresh products were studied by matrix‐assisted laser desorption/ionisation–mass spectrometry (MALDI‐MS and MALDI‐MS/MS). MALDI‐MS analysis can distinguish fresh foodstuffs but provides little additional information regarding the contents of archaeological pottery compared to conventional ORA methods. In contrast, product ion analyses were able to deconvolute a range of animal carcass fat mixtures. In addition, detailed analysis of the composition of saturated T 44 and unsaturated T 50 –T 54 TAGs was able to provide greater taxonomic resolution regarding dairy products and plant oils

Adsorption · Archaeology · Biology · Chromatography · Desorption · Geography · Mass spectrometry · Matrix-assisted laser desorption/ionization · Pottery · Species identification · Zoology · Chemistry · Cultural Heritage Materials Analysis · Identification and Quantification in Food · Isotope Analysis in Ecology · Organic Chemistry