Please use this identifier to cite or link to this item: http://hdl.handle.net/10316/92048
Title: Novo método de extração de amidos do cálculo dentário e criação de uma coleção identificada para a reconstrução das dietas do passado
Authors: Monge Calleja, Álvaro M.
Santos, Ana Luisa
Coutinho, António Pereira
Keywords: Polissacáridos; tártaro; protocolo; alimentação vegetal; microscopia; chave dicotómica; microscopy; Dental calculus
Issue Date: 11-Dec-2020
Publisher: Imprensa da Universidade de Coimbra
Serial title, monograph or event: Antropologia Portuguesa
Volume: 37
Place of publication or event: Coimbra
Abstract: A identificacao de amidos vegetais embebidos no calculo dentario tem vindo a potenciar o estudo das dietas do passado. Este trabalho apresenta um novo protocolo de extracao e identificacao de amidos vegetais e divulga a criacao de uma colecao identificada para a subsequente identificacao. O protocolo consta de tres fases — extracao, preparacao e identificacao —, com uma duracao de quatro dias, em que o calculo dentario e sujeito a dissolucao acida ligeira da matriz fosfocalcica, a precipitacao dos amidos, e a observacao e identificacao morfometrica atraves de microscopia otica e/ou eletronica. Para tal, foi criada uma colecao identificada, a partir de alimentos — frescos, secos ou em farinha —habituais na dieta no territorio portugues. Adicionou-se uma chave dicotomica de consulta rapida para facilitar o processo de identificacao do amido. Esta colecao conta com 19 especies, estando prevista a sua ampliacao caso surjam novos projetos de investigacao. Esperamos que no futuro os estudos beneficiem desta metodologia para a reconstrucao das dietas do passado. The identification of vegetable starches embedded in dental calculus has been potentiating the study of paleodiets. This study describes a new protocol for extraction and identification of vegetable starches and discloses the creation of an identified collection for their subsequent identification. The extraction protocol consists in a three-stage procedure, with a duration of four days. The dental calculus is subjected to a slight acidic dissolution of its phosphocalcic matrix, to the precipitation of the starches and to the morphometric identification under optic and/or 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 common in the diet in the Portuguese territory. A dichotomous identification key has been added to facilitate the process of identification. To date, the collection has 19 species, although it is expected to increase in response to new research projects. We hope that future studies will benefit from this methodology for the reconstruction of the diets of the past.
URI: http://hdl.handle.net/10316/92048
DOI: http://doi.org/10.14195/2182-7982_37_5
Rights: openAccess
Appears in Collections:I&D CIAS - Artigos em Revistas Nacionais

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