Influence of altitude on the physicochemical composition and antioxidant capacity of strawberry: a preliminary systematic review and meta-analysis
Mabel Guevara-Terán, Ana M. Gonzaléz‐Paramás, Andrea Beltrán-Noboa, Francesca Giampieri, Maurizio Battino, Eduardo Tejera, José M. Álvarez-Suárez
Abstract
Abstract Several climatic trends are generally associated with altitude, that may influence the nutritional and phytochemical composition of plants. Strawberry is considered a functional food due to biological activities and health benefits. This systematic review and meta-analysis intend to expose possible variations on physicochemical composition and antioxidant capacity of strawberries in regard to altitude. Thirty eligible studies were included for the final meta-analysis. Two altitude ranges were established: 0 – 1000 and 1000—2000 m above sea level. A random-effects model was used to obtain the results. It was discovered that total soluble solids significantly decreased with altitude. Total titratable acidity increased with altitude. Vitamin C and total anthocyanins showed a significant difference between the groups before we discarded some studies. The analysis of altitude for phenolics and antioxidant capacity evaluated for the DPPH radical scavenging method did not identify any significant differences between the studies. The findings suggest that altitude does not affect the physicochemical composition and antioxidant capacity of strawberries; nonetheless, a more exhaustive study is recommended. Graphical abstract