ROMERO BASTIDAS, MARTHA ELIZABETH

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Facultad de Ciencias de la Ingeniería e Industrias

CIAL - Centro de Investigación de Alimentos

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Scopus Author ID

57208549951

Now showing 1 - 4 of 4

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Importancia del análisis de glicoalcaloides (α-solanina y α-chaconina) derivados del consumo de papa en habitantes prehispánicos de América
(Universidad Nacional de Cordoba, 2024-08-28)
Roberto Ordoñez
;
Carlos Montalvo-Puente
;
ROMERO BASTIDAS, MARTHA ELIZABETH
;
Luis Ramos-Guerrero
;
Paul Vargas-Jentzsch
In the pre-Columbian societies of the Americas, a wide range of food practices was observed. However, several countries shared certain staple foods, such as the potato, which has held a significant place in the diet since ancient times. It is important to note that potatoes contain glycoalkaloids, a class of alkaloids with potential toxicity risks when consumed in high concentrations by both humans and animals. This study aims to offer guidance on the presence of glycoalkaloids in potatoes and proposes further research into these compounds in archaeological remains that were utilized as food across all American countries. This recommendation stems from the dearth of studies on this subject, particularly in cases where archaeological discoveries include potato starch granules. In this study, various databases were examined to discover historical insights into the potato and to elucidate the primary aspects of glycoalkaloid chemistry associated with this tuber. The findings underscore the crucial role played by the potato in pre-Columbian cultures of the Americas, particularly in the regions situated along the Andes mountain range. Furthermore, the analysis of its nutritional composition unveiled the prevalence of two key glycoalkaloids in the tuber: α-solanine and α-chaconine. In this research, a comprehensive review of the chemical properties, botanical functions, human metabolism, potential health effects, toxicity thresholds, and available analytical techniques for the detection and quantification of toxic compounds was conducted. The significance of identifying these molecules in archaeological contexts was highlighted, as their presence may prompt investigations into prevalent diseases among historical populations.
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Evidence of eared doves consumption and the potential toxic exposure during the Regional Development period in Quito-Ecuador
(Springer Science and Business Media LLC, 2025-01-02)
Roberto Ordoñez-Araque
;
Andrés Mosquera
;
José Luis Román-Carrión
;
Paul Vargas-Jentzsch
;
Luis Ramos Guerrero
Throughout history, food has played a fundamental role in the development of societies. An understanding of the diets of different cultures and their impact on health can provide valuable insights into their lifestyle. The identification of the animal remains found within two vessels is reported and, in addition, an assessment of whether the diet and soil composition of the period may be associated with toxic elements was carried out. The animal bones retrieved from the settlement, which dated from 25 to 203 cal AD, were identified as belonging to Zenaida cf. auriculata, commonly known as eared dove. Ancient starch was discovered in the sediments inside the vessels. These sediments, along with the pre-Hispanic soil collected in the study zone, showed moderate pollution, suggesting potential environmental contamination. For the first time, evidence that eared doves were part of the diet of the ancient inhabitants of Quito is presented, as shown by the occurrence of their bones within food processing utensils. Furthermore, the study highlights the possibility of environmental contamination due to volcanic eruptions that occurred during the Regional Development period from 500 BC to AD 500. These results can contribute to a better understanding of the living conditions of the early inhabitants of Quito and similar regions.
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Cacao Was Also Consumed in the Andean Region: First Evidence of Consumption in Quito, Ecuador, During the Integration Period (AD 500–1500)
(MDPI AG, 2025-12-15)
Carlos Montalvo-Puente
;
Roberto Ordoñez-Araque
;
ROMERO BASTIDAS, MARTHA ELIZABETH
;
Johanna Ramírez-Bustamante
;
Luis Ramos-Guerrero
Over the past few decades, the focus on the geographic origin of cacao has shifted from Mesoamerica to the Upper Amazon region of Ecuador. Recent research clarifies the trajectory of cacao, tracing its circulation from this Amazonian origin area to the Ecuadorian coast and subsequently to Mesoamerica. However, the presence of cacao in the Andean valleys has remained elusive and largely unstudied until now. This paper presents the first evidence of cacao consumption in the Andes region at the beginning of the Integration Period (AD 500–1500) during pre-Hispanic times. Starch granules and theobromine alkaloid were identified in a vessel recovered from a settlement in present-day Quito. The high concentration of theobromine detected allows us to infer that the cacao used most likely originated from Theobroma cacao, although aDNA would be needed to confirm this. Moreover, the vessel contained starch granules from other plants, suggesting the utilization of the vessel for serving various food preparations. This finding allows us to suggest that cacao was not only consumed in the Amazon and coastal regions, but also in areas such as the current territory of Quito where cacao was not locally cultivated. The shape of the vessel in which the residue was found further suggests that the cacao was consumed as a beverage, challenging the previous belief that such practices were primarily confined to Mesoamerica. This study offers new insights into the significance of the cacao bean in pre-Hispanic societies and demonstrates how the application of various chemical methods can enhance our comprehension of historical occurrences.
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Discovering the dietary practices of pre-Hispanic Quito-Ecuador: Consumption of ancient starchy foods during distinct chronological periods (3500 – 750 cal BP)
(Elsevier BV, 2025-06-01)
Roberto Ordoñez Araque
;
ROMERO BASTIDAS, MARTHA ELIZABETH
;
Eric Dyrdahl
;
Juliana Criollo Feijoo
;
Andrés Mosquera
Food, as a central component of everyday life, is a key aspect of identity and development for all societies. Understanding ancient culinary practices is valuable for myriad reasons, including analyses of health in earlier populations and the potential recovery of ancestral strategies that might help combat food insecurity. In Ecuador, beyond a relatively robust body of research on early subsistence activities for some regions, there has been limited application of paleobotanical methods. This study aims to help change this situation for Quito through the identification of ancient starch adhered to ceramic vessels and stone tools recovered from three sites representing three distinct moments in time during a roughly 2,750-year period (3500 – 750 cal BP). A protocol was carried out to recover starch granules, which were later identified using optical microscopy. The main findings included the identification of starch granules from potato, manioc, maize, legumes/beans, peach palm, ullucu, mashua, oca, achira, yam, sweet potato, arrowroot, and chili pepper. Additionally, various food processing methods used for the preparation of these foods were identified. In terms of diachronic patterns, this research revealed significant ubiquity of starch from potato, manioc, maize, and sweet potato throughout the defined period. A comparison with stable isotope data suggests that while the percentage of the diet represented by each of these plants likely varied over time, these species formed part of the nucleus of a lengthy culinary tradition that largely has been lost.

ROMERO BASTIDAS, MARTHA ELIZABETH

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