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Archaeobotanic evidence of the preincaic Chiribaya culture. Determination of capsaicinoids in archaeological samples of Capsicum frutescens and votive foods
Author(s) -
Flamini Guido,
Morelli Ivano,
Piacenza Luigi
Publication year - 2003
Publication title -
phytochemical analysis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.574
H-Index - 72
eISSN - 1099-1565
pISSN - 0958-0344
DOI - 10.1002/pca.726
Subject(s) - chemistry , ingredient , food science , chromatography
Abstract The lack of Capsicum species or paprika (a basic ingredient of Peruvian foodstuff) in preincaic archaeological samples and votive foods, as evidenced by archaeobotanic studies, has stimulated the chemical analyses of these samples by HPLC methods. The results conrmed the absence of capsaicinoids in these samples whereas they were detected in more ancient fossil fruit. Copyright © 2003 John Wiley & Sons, Ltd.