Cocoa Authentication in Maya Vessels Notes

Authentication of Cocoa in Maya Vessels Using HPLC Techniques

Summary

This study utilized high-performance liquid chromatographic (HPLC) techniques to analyze residues from ceramic vessels found at the Maya site of Rio Azul in Guatemala. The goal was to authenticate the presence of cocoa, indicated by hieroglyphics on the vessels.

Key Findings

• Cocoa Identification: Theobromine and caffeine, unique to cocoa in Mesoamerican commodities, were identified using reversed-phase chromatography coupled with photodiode array and mass spectrometry detection.

• HPLC Analysis: HPLC was performed using various columns and mobile phases (Tables I & II).

• Instrumentation: Included Waters Model 510 and Shimadzu Model 6A pumps, PDA, LC-MS, UV detectors, and DSC apparatus.

• Standards: Theobromine and caffeine standards were used for comparison.

• Sample Preparation: Samples contained vessel contents and some of the interior; no differentiation was attempted due to small sample sizes (Table III).

• UV Detection: Initial UV detection showed peaks at the same retention times as theobromine and caffeine (Figs. 4 & 5).

• LC-MS Confirmation: LC-MS data confirmed the presence of theobromine (m/z 181) and caffeine (m/z 195) (Figs. 6 & 7).

• Lipid Analysis: DSC and fatty acid analysis showed no detectable lipid material.

• Amino Acid Profile: While not indicative of cocoa, amino acid analysis showed the existence of some amino acids in the sample (Figs. 8 & 9).

Conclusion

The study confirmed the presence of cocoa in the analyzed vessels, supporting epigraphic evidence. It highlights the effectiveness of a multidisciplinary approach.