Marine fish consumption in the eastern pampean-patagonian transition. An experimental approach to identify fatty acids in archaeological vessels
This work presents the first results obtained from developing an experimental program that aims to generate a local reference framework for the lipid profiles of the main resources available in the lower basin of the Colorado River. In this case, the purpose was to identify the fatty acid compositio...
| Autores principales: | , , , , , , , , |
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| Formato: | Artículo revista |
| Lenguaje: | Español |
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Centro de Estudios Históricos. UA CONICET
2024
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| Materias: | |
| Acceso en línea: | https://revistas.unc.edu.ar/index.php/comechingonia/article/view/43036 |
| Aporte de: |
| id |
I10-R319-article-43036 |
|---|---|
| record_format |
ojs |
| institution |
Universidad Nacional de Córdoba |
| institution_str |
I-10 |
| repository_str |
R-319 |
| container_title_str |
Comechingonia. Revista de Arqueología |
| language |
Español |
| format |
Artículo revista |
| topic |
Experimentation lipid analysis ceramic containers fish resources lower course of the Colorado River Experimentación análisis lipídicos recipientes cerámicos recursos ictícolas curso inferior del río Colorado Experimentação análises lipídicas recipientes cerâmicos recursos ictícolas curso inferior do rio Colorado |
| spellingShingle |
Experimentation lipid analysis ceramic containers fish resources lower course of the Colorado River Experimentación análisis lipídicos recipientes cerámicos recursos ictícolas curso inferior del río Colorado Experimentação análises lipídicas recipientes cerâmicos recursos ictícolas curso inferior do rio Colorado Stoessel, Luciana Laborde, Mariana Borges Vaz, Erika Flensborg, Gustavo Santos Valero, Florencia Martinez, Gustavo Pagano, Ana Maria Barreto, Gaston D'Amico, Mauricio Marine fish consumption in the eastern pampean-patagonian transition. An experimental approach to identify fatty acids in archaeological vessels |
| topic_facet |
Experimentation lipid analysis ceramic containers fish resources lower course of the Colorado River Experimentación análisis lipídicos recipientes cerámicos recursos ictícolas curso inferior del río Colorado Experimentação análises lipídicas recipientes cerâmicos recursos ictícolas curso inferior do rio Colorado |
| author |
Stoessel, Luciana Laborde, Mariana Borges Vaz, Erika Flensborg, Gustavo Santos Valero, Florencia Martinez, Gustavo Pagano, Ana Maria Barreto, Gaston D'Amico, Mauricio |
| author_facet |
Stoessel, Luciana Laborde, Mariana Borges Vaz, Erika Flensborg, Gustavo Santos Valero, Florencia Martinez, Gustavo Pagano, Ana Maria Barreto, Gaston D'Amico, Mauricio |
| author_sort |
Stoessel, Luciana |
| title |
Marine fish consumption in the eastern pampean-patagonian transition. An experimental approach to identify fatty acids in archaeological vessels |
| title_short |
Marine fish consumption in the eastern pampean-patagonian transition. An experimental approach to identify fatty acids in archaeological vessels |
| title_full |
Marine fish consumption in the eastern pampean-patagonian transition. An experimental approach to identify fatty acids in archaeological vessels |
| title_fullStr |
Marine fish consumption in the eastern pampean-patagonian transition. An experimental approach to identify fatty acids in archaeological vessels |
| title_full_unstemmed |
Marine fish consumption in the eastern pampean-patagonian transition. An experimental approach to identify fatty acids in archaeological vessels |
| title_sort |
marine fish consumption in the eastern pampean-patagonian transition. an experimental approach to identify fatty acids in archaeological vessels |
| description |
This work presents the first results obtained from developing an experimental program that aims to generate a local reference framework for the lipid profiles of the main resources available in the lower basin of the Colorado River. In this case, the purpose was to identify the fatty acid composition of fish resources and evaluate the main transformations they undergo during cooking. Replicas of archaeological vessels were made, marine fish of different species (sea catfish, whitemouth croaker, narrownose smooth-hound, conger eel, and whiting) were boiled, and the fatty acids of the raw and cooked meat, the cooking liquid, and the contents on the walls of the vessels.The results obtained showed that fatty acids could be detected in all samples. However, if those identified in the raw meat of each species are compared with those detected after boiling, it is observed that the cooking event generated the loss and/or degradation of some fatty acids, mainly unsaturated acids. Fatty acids (e.g., stearic, palmitic, and oleic acid) present in most food resources (e.g., herbivores and vegetables) were preserved in the vessels. However, the polyunsaturated fatty acids belonging to the C20 group detected in the vessels of sea catfish and whitemouth croaker, the eicosenoic acid present in the vessel of sea catfish, and the monounsaturated of the C22 group identified for the conger eel could be considered diagnostic fatty acids of marine fish. |
| publisher |
Centro de Estudios Históricos. UA CONICET |
| publishDate |
2024 |
| url |
https://revistas.unc.edu.ar/index.php/comechingonia/article/view/43036 |
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I10-R319-article-430362024-07-08T18:48:24Z Marine fish consumption in the eastern pampean-patagonian transition. An experimental approach to identify fatty acids in archaeological vessels Consumo de peces marinos en la transición pampeano-patagónica oriental. Una aproximación experimental para identificar ácidos grasos en vasijas arqueológicas Consumo de peixes marinhos na transição Pampa-Patagônia oriental. Uma abordagem experimental para identificar ácidos graxos em vasos arqueológicos Stoessel, Luciana Laborde, Mariana Borges Vaz, Erika Flensborg, Gustavo Santos Valero, Florencia Martinez, Gustavo Pagano, Ana Maria Barreto, Gaston D'Amico, Mauricio Experimentation lipid analysis ceramic containers fish resources lower course of the Colorado River Experimentación análisis lipídicos recipientes cerámicos recursos ictícolas curso inferior del río Colorado Experimentação análises lipídicas recipientes cerâmicos recursos ictícolas curso inferior do rio Colorado This work presents the first results obtained from developing an experimental program that aims to generate a local reference framework for the lipid profiles of the main resources available in the lower basin of the Colorado River. In this case, the purpose was to identify the fatty acid composition of fish resources and evaluate the main transformations they undergo during cooking. Replicas of archaeological vessels were made, marine fish of different species (sea catfish, whitemouth croaker, narrownose smooth-hound, conger eel, and whiting) were boiled, and the fatty acids of the raw and cooked meat, the cooking liquid, and the contents on the walls of the vessels.The results obtained showed that fatty acids could be detected in all samples. However, if those identified in the raw meat of each species are compared with those detected after boiling, it is observed that the cooking event generated the loss and/or degradation of some fatty acids, mainly unsaturated acids. Fatty acids (e.g., stearic, palmitic, and oleic acid) present in most food resources (e.g., herbivores and vegetables) were preserved in the vessels. However, the polyunsaturated fatty acids belonging to the C20 group detected in the vessels of sea catfish and whitemouth croaker, the eicosenoic acid present in the vessel of sea catfish, and the monounsaturated of the C22 group identified for the conger eel could be considered diagnostic fatty acids of marine fish. En este trabajo se presentan los primeros resultados obtenidos del desarrollo de un programa experimental que tiene como objetivo generar un marco de referencia local de los perfiles lipídicos de los principales recursos disponibles en el curso inferior del río Colorado. En este caso, el propósito fue conocer la composición de ácidos grasos de recursos ictícolas y evaluar las principales transformaciones que estos sufren durante la cocción. Para ello, se confeccionaron réplicas de vasijas arqueológicas, se hirvieron peces marinos de distintas especies (bagre de mar, corvina rubia, gatuzo, congrio y pescadilla) y se analizaron los ácidos grasos de la carne cruda y cocida, del líquido de cocción y de los contenidos en las paredes de las vasijas. Los resultados obtenidos evidenciaron que en todas las muestras se pudieron detectar ácidos grasos. Sin embargo, si se comparan los identificados en la carne cruda de cada especie con los detectados con posterioridad al hervido, se observa que el evento de cocción generó la pérdida y/o degradación de algunos de ellos, principalmente de los ácidos insaturados. En las vasijas se preservaron lo ácidos grasos (e.g., ácido esteárico, palmítico y oleico) que comúnmente están presentes en la mayoría de los recursos alimenticios (e.g., herbívoros, vegetales). No obstante, los ácidos grasos poliinsaturados pertenecientes al grupo C20 detectados en las vasijas de bagre de mar y corvina rubia, el ácido eicosenoico presente en la vasija de bagre de mar y el monoinsaturado del grupo C22 identificado para el congrio podrían ser considerados ácidos grasos diagnósticos de peces marinos. Neste trabalho são apresentados os primeiros resultados obtidos do desenvolvimento de um programa experimental que tem como objetivo gerar um marco de referência local dos perfis lipídicos dos principais recursos disponíveis no curso inferior do rio Colorado. Neste caso, o propósito foi conhecer a composição de ácidos graxos de recursos ictícolas e avaliar as principais transformações que estes sofrem durante o cozimento. Para isso, foram confeccionadas réplicas de recipientes arqueológicos, foram fervidos peixes marinhos de diferentes espécies (bagre branco, corvina-marisqueira, cação-da-Patagônia, congro e pescada-maria-mole) e foram analisados os ácidos graxos da carne crua e cozida, do líquido de cozimento e dos conteúdos nas paredes dos recipientes. Os resultados obtidos evidenciaram que em todas as amostras foram detectados ácidos graxos. No entanto, se compararmos os identificados na carne crua de cada espécie com os detectados após a fervura, observa-se que o evento de cozimento gerou a perda e/ou degradação de alguns deles, principalmente dos ácidos insaturados. Nos vasos foram preservados os ácidos graxos (e.g., ácido esteárico, palmítico e oleico) que comumente estão presentes na maioria dos recursos alimentícios (e.g., herbívoros, vegetais). Contudo, os ácidos graxos poliinsaturados pertencentes ao grupo C20 detectados nas vasilhas de bagre branco e corvina-marisqueira, o ácido eicosenoico presente na vasilha de bagre e o monoinsaturado do grupo C22 identificado para o congrio poderiam ser considerados ácidos graxos diagnósticos de peixes marinhos. Centro de Estudios Históricos. UA CONICET 2024-05-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Texto application/pdf https://revistas.unc.edu.ar/index.php/comechingonia/article/view/43036 10.37603/2250.7728.v28.n1.43036 Comechingonia. Revista de Arqueología; Vol. 28 No. 1 (2024): Comechingonia Revista de Arqueología 28 (1); 111-132 Comechingonia. Revista de Arqueología; Vol. 28 Núm. 1 (2024): Comechingonia Revista de Arqueología 28 (1); 111-132 Comechingonia. Revista de Arqueología; v. 28 n. 1 (2024): Comechingonia Revista de Arqueología 28 (1); 111-132 2250-7728 0326-7911 10.37603/2250.7728.v28.n1 spa https://revistas.unc.edu.ar/index.php/comechingonia/article/view/43036/45135 Derechos de autor 2020 Comechingonia. Revista de Arqueología https://creativecommons.org/licenses/by-sa/4.0 |