Caution! Contents were hot : Novel biomarkers to detect the heating of fatty acids in residues from pottery use
Breu Barcons, Adrià (Koç University (Turquia). Department of Archaeology and History of Art)
Türkekul, Ayla (Bogazici University)
Akyol, Şemsettin (Çanakkale Onsekiz Mart University)
Gómez Bach, Anna, 1977- (Universitat Autònoma de Barcelona. Departament de Prehistòria)
Çakal, Cafer (Hacettepe University)
İlker, Mehmet Fırat (Bogazici University)
Sarı, Deniz (Bilecik Seyh Edebali University)
Sarıaltun, Savaş (Çanakkale Onsekiz Mart University)
Vijande-Vila, Eduardo (Universidad de Cádiz)
Özbal, Rana (Koç University (Turquia). Department of Archaeology and History of Art)

Data:	2023
Descripció:	13 pàg.
Resum:	Understanding exposure of pottery vessels to fire is an important question in the agenda of researchers studying how prehistoric pottery was used to prepare food and the reasons leading to its widespread adoption across the world. In the case lipid residues from cooking, making sense of the range of biochemical compounds synthesised by the application of significant amounts of heat (i. e > 100 °C) to lipid residues can reveal different use patterns in the repertoires of the earliest pottery productions. While knowledge about the thermal degradation of fats in archaeological pottery has been available since the mid-nineties, this paper presents and describes two previously unreported biomarkers detected during ongoing research on the earliest Mediterranean farming societies: the ketonic decarboxylation of saturated fatty acids and dicarboxylic acids resulting in very long chain oxo fatty acids, and, the cyclisation of monounsaturated fatty acids yielding ω-(2-alkylcyclopentyl)alkanoic acids. Therefore, combining experimentation with the analysis of several sets of Neolithic pottery, this paper aims at updating the available data on the range of known biomarkers for lipid thermal alteration by characterising said unreported compounds and facilitating their detection in further studies.
Nota:	Ajuts: This research is part of the project "AN_SÜT. Anatolian Neolithic Studies of Unique Technologies for food preparation" funded through the European Commission Horizon 2020 Marie Skłodowska-Curie Actions Cofund program "Co-Funded Brain Circulation2 Scheme (CoCirculation2)" and the Turkish Scientific and Technological Research Council (TÜB˙ITAK) (project reference 121C047). Research has been developed within the framework of the project ongoing both at Koç University and Bogaziçi ˘ University, the latter funded by a Bogaziçi ˘ University Research Fund Grant 19819.
Drets:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Llengua:	Anglès
Document:	Article ; recerca ; Versió publicada
Matèria:	Heating biomarkers ; Neolithic pottery ; Organic residue analysis
Publicat a:	Journal of Archaeological Science, Vol. 159 (2023) , article number 105854, ISSN 1095-9238

DOI: 10.1016/j.jas.2023.105854

13 p, 9.4 MB

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