Archaeobotanic evidence of the preincaic Chiribaya culture. Determination of capsaicinoids in archaeological samples of Capsicum frutescens and votive foods.
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 confirmed the absence of capsaicinoids in these samples whereas they were detected in more ancient fossil fruit.
D001106:Archaeology; D002211:Capsaicin / Q000031:analogs & derivatives* / Q000032:analysis*; D002212:Capsicum / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D019448:Ethnobotany; D005504:Food Analysis / Q000379:methods; D005580:Fossils; D006801:Humans; D007199:Indians, South American; D010936:Plant Extracts / Q000737:chemistry; D010945:Plants, Edible / Q000737:chemistry*
D010936:Plant Extracts; D002211:Capsaicin; C012906:dihydrocapsaicin