Biomarker for Identification of Fish Products in Residues on the Surface of Archaeological Ceramics

Abstract

Fragments of ceramics are one of the most common finds during archaeological excavations. Determining the use of ceramic vessels is important for understanding the daily life of ancient societies. The identification of food debris on the surface of earthen vessels provides valuable information on the ways they were used and the food habits of ancient people. Using the gas chromatography/mass spectrometry method the oxidation products of vegetable oils and animal fats have been investigated and it has been shown that in the process of oxidative destruction of the multiple bond of fatty acids, dicarboxylic acids are formed, which are biomarkers of the original fats in the residues on ancient ceramics. One of the main products of fish oil oxidation is dicarboxylic succinic acid, which can serve as a biomarker of fish residues on ancient ceramics. To clarify the attribution of ancient clay vessels, 63 samples of organic remains from the surface of ceramic fragments from archaeological sites were examined. Succinic acid was found in the remains on the fragments of 26 ancient vessels, which served as evidence of their use for cooking from fish products.