<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0250-5460</journal-id>
<journal-title><![CDATA[Revista Boliviana de Química]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Bol. Quim]]></abbrev-journal-title>
<issn>0250-5460</issn>
<publisher>
<publisher-name><![CDATA[Universidad Mayor de San Andrés]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0250-54602024000300039</article-id>
<article-id pub-id-type="doi">10.34098/2078-3949.41.3.5</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Standardization and quantification of gluten in semi-processed and processed quinoa products (Chenopodium quinoa Willd)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Maldonado]]></surname>
<given-names><![CDATA[Eric]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Peñarriet]]></surname>
<given-names><![CDATA[J. Mauricio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bravo]]></surname>
<given-names><![CDATA[José A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mollinedo]]></surname>
<given-names><![CDATA[Patricia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,aff1  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>41</volume>
<numero>3</numero>
<fpage>39</fpage>
<lpage>46</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_arttext&amp;pid=S0250-54602024000300039&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_abstract&amp;pid=S0250-54602024000300039&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_pdf&amp;pid=S0250-54602024000300039&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract According to the Codex Alimentarius, gluten-free foods must not contain wheat, oats, barley or rye, and their gluten content must be less than 20 mg/kg. In addition, the amount of gluten in foods must be determined by an immunological method or another method that guarantees the same precision. The gluten content in foods made from native products was determined, to be certified using the standardized AOAC method number 2012.01. The results show that in products made from pure quinoa and cañahua, gluten was not detected even below 20 ppb, making them suitable for inclusion in the diet of celiac patients. Processed products are reported if they present gluten content values &#8203;&#8203;of around 26.85 ppb, due to other added products.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Estandarización y cuantificación de gluten en productos semiprocesados y procesados de quinua (Chenopodium quinoa w.). Según el Codex Alimentarius, los alimentos libres de gluten no deben contener trigo, avena, cebada o centeno, y su contenido de gluten debe ser menor a 20 mg/kg. Además, la cantidad de gluten en los alimentos debe determinarse mediante un método inmunológico u otro que garantice la misma precisión. Se determinó el contenido de gluten en alimentos elaborados a partir de productos nativos para ser certificados empleando el método AOAC numero 2012.01 estandarizado. Los resultados samplen que en productos elaborados a base de quinua y cañahua pura, no se detectó gluten incluso por debajo de 20ppb, siendo aptos para su inclusión en la dieta de pacientes celíacos. Se reportan también productos procesados si presentan valores de contenido de gluten del orden de 26,85 ppb, a causa de otros productos añadidos.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Gluten]]></kwd>
<kwd lng="en"><![CDATA[Gliadins]]></kwd>
<kwd lng="en"><![CDATA[Prolamins]]></kwd>
<kwd lng="en"><![CDATA[Glutenins codex alimentarius]]></kwd>
<kwd lng="es"><![CDATA[Gluten]]></kwd>
<kwd lng="es"><![CDATA[Gliadinas]]></kwd>
<kwd lng="es"><![CDATA[Prolaminas]]></kwd>
<kwd lng="es"><![CDATA[Gluteninas codex alimentarius]]></kwd>
</kwd-group>
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