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The identification of vegetable starches embedded in dental calculus has been enhancing paleodietetics. This study shows a new protocol for the extraction and treatment of vegetable starches and discloses the creation of an identified collection for subsequent identification. The extraction protocol consists in a three-stage procedure, with a duration of 4 days, where the dental calculus is subject to a slight acidic dissolution of its phosphocalcic matrix, the precipitation of the starches and the morphometric identification under optic and electron microscopy. The identification of starch grains depends on the comparison of their morphometric characteristics. To this end, a reference collection was created, based on usual fresh, dry and powdered foods. A quick reference dichotomous key has been added to facilitate the process. To date, the collection has 19 species, although it is expected to increase as new researches emerge. Likewise, the extraction protocol is being applied in two ongoing investigations, with positive results. It would be grateful that further studies will benefit from this methodology in order to improve the knowledge about the Portuguese diet in the past.

Novo método de extração de amidos do cálculo dentário e criação de uma coleção identificada para a reconstrução das dietas do passado