{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,28]],"date-time":"2026-10-28T07:34:35Z","timestamp":1793172875433,"version":"4.5.0"},"reference-count":57,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T00:00:00Z","timestamp":1792540800000},"content-version":"vor","delay-in-days":20,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Chemistry &amp;amp; Biodiversity"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Strawberries are valued for their nutritional and bioactive compounds, yet consumer acceptance in Indonesia remains limited due to high acidity and variable sweetness. This study evaluated the influence of agroclimatic variation across four highland regions of Java, Indonesia (Batu, Ciwidey, Purbalingga, and Tawangmangu) on the physicochemical and bioactive composition of strawberries using soil fertility assessment, antioxidant assays, and LC\u2010HRMS (Liquid Chromatography\u2010High Resolution Mass Spectrometry) analysis. Significant differences (\n                    <jats:italic>\u03c1<\/jats:italic>\n                    &lt; 0.05) were observed among regions: Batu exhibited the highest total anthocyanin content (TAC) (18.15\u00a0\u00b1\u00a01.11\u00a0mg cyanidin\u20103\u2010O\u2010glucoside\/100\u00a0g) and total soluble solids (TSS) (8.90\u00a0\u00b1\u00a00.10\u00b0Brix), while Ciwidey and Batu showed elevated sugar levels (2.15\u00a0\u00b1\u00a00.04% and 2.17\u00a0\u00b1\u00a00.31%). TAC was greatest in the Batu, corresponding with its intense pigmentation. Strawberries from Tawangmangu contained diverse bioactive profile, including ellagic acid, kaempferol, GABA (Gamma amynobutyric acid), and miquelianin with the highest total phenolic content (TPC) (7.41\u00a0\u00b1\u00a01.20\u00a0mg gallic acid equivalent (GAE)\/100\u00a0g). Antioxidant activity was strongest in Batu and Ciwidey (DPPH\u2010 2,2\u2010diphenyl\u20101\u2010picrylhydrazyl scavenging &gt;95%). These findings suggest that altitude, temperature, and soil mineral composition were associated with the strawberry quality, providing a scientific basis for region\u2010specific cultivation and the development of functional food in tropical highland systems.\n                  <\/jats:p>","DOI":"10.1002\/cbdv.71832","type":"journal-article","created":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T12:09:28Z","timestamp":1792584568000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["LC\u2010HRMS Profiling and Physicochemical Characterization of Strawberries From Agroclimatic Region in Java, Indonesia"],"prefix":"10.1002","volume":"23","author":[{"given":"Soraya","family":"Habibi","sequence":"first","affiliation":[{"name":"Department of Biology Faculty of Science and Technology Universitas Terbuka  Tangerang Selatan Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Einstivina","family":"Nuryandani","sequence":"additional","affiliation":[{"name":"Department of Biology Faculty of Science and Technology Universitas Terbuka  Tangerang Selatan Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7081-163X","authenticated-orcid":false,"given":"Nanik","family":"Suhartatik","sequence":"additional","affiliation":[{"name":"Department of Food Technology Faculty of Science and Technology Universitas Slamet Riyadi  Surakarta, Jawa Tengah Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fadilah","family":"Husnun","sequence":"additional","affiliation":[{"name":"Department of Food Technology Faculty of Science and Technology Universitas Slamet Riyadi  Surakarta, Jawa Tengah Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3724-6587","authenticated-orcid":false,"given":"Akhmad","family":"Mustofa","sequence":"additional","affiliation":[{"name":"Department of Food Technology Faculty of Science and Technology Universitas Slamet Riyadi  Surakarta, Jawa Tengah Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nurika Yepi","family":"Prasetyaningtyas","sequence":"additional","affiliation":[{"name":"Department of Food Technology Faculty of Science and Technology Universitas Slamet Riyadi  Surakarta, Jawa Tengah Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3287-2754","authenticated-orcid":false,"given":"Titiek Farianti","family":"Djaafar","sequence":"additional","affiliation":[{"name":"Research Center for Technology and Food Processing National Research and Innovation Agency (BRIN)  Gunungkidul Yogyakarta Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4744-9510","authenticated-orcid":false,"given":"Tri","family":"Marwati","sequence":"additional","affiliation":[{"name":"Research Center for Technology and Food Processing National Research and Innovation Agency (BRIN)  Gunungkidul Yogyakarta Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0007-7505-6446","authenticated-orcid":false,"given":"Anna","family":"Fajariyah","sequence":"additional","affiliation":[{"name":"Research Center for Technology and Food Processing National Research and Innovation Agency (BRIN)  Gunungkidul Yogyakarta Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5690-1797","authenticated-orcid":false,"given":"Ulyatu","family":"Fitrotin","sequence":"additional","affiliation":[{"name":"Research Center for Technology and Food Processing National Research and Innovation Agency (BRIN)  Gunungkidul Yogyakarta Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,21]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"publisher","DOI":"10.47278\/journal.ijab\/2024.199"},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu11061261"},{"key":"e_1_2_11_4_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms18010124"},{"key":"e_1_2_11_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12152911"},{"key":"e_1_2_11_6_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules25010225"},{"key":"e_1_2_11_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules28062711"},{"key":"e_1_2_11_8_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules25030498"},{"key":"e_1_2_11_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jafr.2025.102230"},{"key":"e_1_2_11_10_1","doi-asserted-by":"crossref","unstructured":"S.Hasna A.Nugrahini andM.Falah \u201cConsumer Acceptance of Quality Characterization of Dehydrated Strawberry Product \u201d in4th Int. 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