Caution! Contents were hot: Novel biomarkers to detect the heating of fatty acids in residues from pottery use

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dc.authoridSARI, Deniz/0000-0002-2779-0757
dc.authoridBreu Barcons, Adria/0000-0001-7526-173X
dc.contributor.authorBreu, Adria
dc.contributor.authorTurkekul, Ayla
dc.contributor.authorAkyol, Semsettin
dc.contributor.authorBach-Gomez, Anna
dc.contributor.authorCakal, Cafer
dc.contributor.authorIlker, Mehmet Firat
dc.contributor.authorSari, Deniz
dc.date.accessioned2025-01-27T20:45:47Z
dc.date.available2025-01-27T20:45:47Z
dc.date.issued2023
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractUnderstanding 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 degree celsius) 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 omega-(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.
dc.description.sponsorshipEuropean Commission; Turkish Scientific and Technological Research Council (TUBITAK) [121C047]; Bogazici University Research Fund [19819]
dc.description.sponsorshipThis research is part of the project AN_SUET. Anatolian Neolithic Studies of Unique Technologies for food preparation funded through the European Commission Horizon 2020 Marie Skodowska-Curie Actions Cofund program Co-Funded Brain Circulation2 Scheme (CoCir-culation2) and the Turkish Scientific and Technological Research Council (TUBITAK) (project reference 121C047). Research has been developed within the framework of the project ongoing both at Koc University and Bogazici University, the latter funded by a Bogazici University Research Fund Grant 19819. We thank Recep Koc for his relentless support in the maintenance of the chromatographic systems at the Archaeometry Centre in Bogazici University. We also thank Ebru Kaner for her valuable support in the Koc University archaeology laboratories and all the archaeologists and excavators whose work permitted the study of the prehistoric artefacts discussed here.
dc.identifier.doi10.1016/j.jas.2023.105854
dc.identifier.issn0305-4403
dc.identifier.issn1095-9238
dc.identifier.scopus2-s2.0-85171661168
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.jas.2023.105854
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24716
dc.identifier.volume159
dc.identifier.wosWOS:001084611300001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAcademic Press Ltd- Elsevier Science Ltd
dc.relation.ispartofJournal of Archaeological Science
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectOrganic residue analysis
dc.subjectHeating biomarkers
dc.subjectNeolithic pottery
dc.titleCaution! Contents were hot: Novel biomarkers to detect the heating of fatty acids in residues from pottery use
dc.typeArticle

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