Green-synthesis routes for producing CuO nanoparticles offer a simplified, sustainable, and low-cost replacement for conventional chemical methods, eliminating the need for harsh chemicals and providing an easily scalable process for industrial-level production. Although numerous studies have investigated synthesizing CuO nanoparticles from single plant extracts, comparative assessments of multi-plant-mediated CuO nanoparticles alongside synthetic CuO remain limited. In this work, CuO nanoparticles were green-synthesized from three different plant sources, namely ginger, red onion peels, and garlic, and their physicochemical and biological properties were tested against the synthetic CuO. All plant extracts produced pure-phased monoclinic CuO nanoparticles as confirmed by UV–Vis, XRD, FTIR, and SEM/EDX analyses. SEM showed distinct nanoparticle morphologies, with CuO from ginger extract exhibiting uniform nanocubes, while nanoparticles from red onion and garlic extracts exhibited more aggregated and irregular structures. Their crystallite sizes were 8–9 nm lower than the ~11 nm observed for the synthetic CuO, highlighting the phytochemical role in shaping the nanoparticles’ morphology. The antibacterial efficacy against S. aureus and E. coli showed that ginger-derived and synthetic CuO had the strongest bacterial inhibition and bactericidal potency compared to onion- and garlic-derived CuO samples. However, synthetic CuO had the highest cytotoxicity risk, hindering its suitability for biological uses, while CuO-ginger maintained good cell viability at moderate concentrations. CuO-onion and CuO-garlic gave lower antibacterial cytocompatibility performance due to their thicker capping layers, which led to decreased Cu2+ release and ROS production. Ginger-derived CuO achieved an optimal trade-off between antibacterial and cytotoxic efficiency, highlighting its prospects as a candidate for biomedical applications.
Kareem et al. (Mon,) studied this question.