Master’s Degree Awarded to Ms. Amal Abdulsamad Saeed in Chemistry

Ms. Amal Abdulsamad Saeed Mohammed Al-Hazim was awarded a Master’s degree in the major of Analytical Chemistry with an average of (Excellent) and a grade of (94%) for her thesis titled “Validation and Fixation of Analytical Methods for the Estimation of Antioxidants in Yemeni-Grown Strawberry Samples,” which was submitted to the Department of Chemistry, Faculty of Science – Sana’a University. The MA defense was held on Monday, Dhu al-Qi’dah 28, 1446 Hijri, corresponding to May 26, 2025.

The MA Viva-voce Committee, which was formed based on a resolution issued by the Post-Graduate Studies and Scientific Research Council, consisted of the following:

#	Committee Members	Designation	Position
1	Assoc. Prof. Anas Ali Saeed Al-Nadhari	Main supervisor	Member
2	Prof. Badr Ismail Abdulrazzaq Talib	External Examiner	Chair
3	Assoc. Prof. Mahfoudh Mohammed Saif Al-Hammadi	Internal examiner	Member

The thesis aimed to validate analytical methods for quantifying antioxidants and apply them to samples of strawberries and berries cultivated in Yemen.

The thesis yielded several significant findings, including:

Development of Analytical Methods: The thesis successfully developed and validated analytical methods for estimating antioxidants in strawberry and berry samples. These methods were characterized by their speed, simplicity, repeatability, low cost, and environmental friendliness.
Enhanced Extraction Efficiency: The developed analytical methods demonstrated improved extraction efficiency for antioxidants in strawberry and berry samples compared to previously published methods.
Application to Local Samples: The new analytical methods were effectively applied to analyze antioxidants in strawberry and berry samples collected from various cultivation regions in Yemen.
Antioxidant Analysis Across Ripening Stages: The thesis also analyzed antioxidants at different ripening stages of strawberry and berry samples, observing the following:
- Strawberries: Antioxidant levels generally decreased during the ripening period, with the exception of flavonoids (responsible for color), which increased during ripening.
- Berries: Antioxidant levels generally increased during the ripening period, except for carotenoids, whose production by the plant increased in the early stages of ripening due due to their activity in photosynthesis and crucial role in light absorption.

The thesis concluded with several important recommendations, including:

Conducting further analyses of other nutritional components in strawberries and berries to ascertain their full nutritional value.
Promoting and disseminating sustainable agricultural practices among farmers to enhance production and bolster the economy.

The thesis was examined and recommended by the Viva-Voce Committee for acceptance and approval. The defense was attended by a number of academics, researchers, students, and interested individuals, in addition to the candidate’s colleagues and family members.