Caper Research Articles

Effects of Capparis spinosa root extract and modified atmosphere packaging on the shelf life of rainbow trout (Oncorhynchus mykiss) fillets by measuring of antioxidant and antimicrobial parameters

The effects of Caper (Capparis spinosa L.) extracts on microbiological, chemical and sensory changes of rainbow trout (Oncorhynchus mykiss) fillets stored at 4 ˚C were evaluated. Trout fillets were dipped in Caper extracts (0.2 and 0.5%), packaged with or without modified atmosphere packaging (MAP; O2 5%, CO2 20%, N2 75%) and stored at 4 ˚C for 28 days. The data showed that lipid oxidation and spoilage of the samples were significantly delayed in the samples treated with Caper extract associated with MAP (p<0.05). The acceptability limit (7 log CFU g-1) of the psychrophilic bacterial counts was observed for MAP+Caper (0.5%) treatment in 7 and 14 days of storage time while it was reported for other treatments only in day 7. The use of 0.5 % Caper+MAP had the best antioxidative and antimicrobial effects, as well as sensory scores in the trout fillets during refrigerated storage (28 days) (p<0.05). This study determined that the Caper associated with MAP had significant effects on shelf-life extension of fresh rainbow trout at cold storage period and could be a natural preservative for extending shelf life of fish fillets.

Comparison of Three Extraction Protocols for the Characterization of Caper (Capparis spinosa L.) Leaf Extracts: Evaluation of Phenolic Acids and Flavonoids by Liquid Chromatography – Electrospray Ionization – Tandem Mass Spectrometry (LC–ESI–MS) and the Antioxidant Activity

Three extraction methods, involving maceration, reflux, and ultrasonic extractions, were used to evaluate the phytochemical content and antioxidant activity of leaf extracts from Capparis spinosa L. collected from five localities in South Tunisia. The results showed that the maceration extract contained the highest content of phenolic acids and flavonoid compounds. The maceration extraction method exhibited the highest antioxidant activities using the reducing power assay, the azinobis (3-ethylbenzothiazoline)-6-sulfonic acid (ABTS+), and the 2,2-diphényl-1-picrylhydrazyle (DPPH°) radical scavenging activity. The determination of the phytochemicals in the extracts was carried out using a quadrupole mass spectrometer equipped with an electrospray ionization source that was operated in the negative ionization mode (LC–ESI–MS). The results allowed the detection of seven phenolic acids in the maceration extract and ultrasonic assisted extraction, but only six phenolic acids in the reflux extract. The major identified phenolic acids were quinic acid, gallic acid, and protocatchuic acid. Ten flavonoids were detected, and their concentrations varied according to the extraction method. Catechin was the most abundant flavonoid in all of the extracts. This investigation provides additional support for the use of caper leaves in medicinal and food applications.

The potential effects of Caper (Capparis spinosa L.) in the treatment of diabetic neuropathy

The potential effects of Caper (Capparis spinosa L.) in the treatment of diabetic neuropathy

Comparison of the effects of hydroalcoholic extract of Capparis spinosa fruit, quercetin and vitamin E on monosodium glutamate-induced toxicity in rats.

Capparis spinosa L. has many biological effects such as antioxidant properties. In the present study, we compared the effects of the hydro-alcoholic extract of Capparis spinosa fruit, quercetin (Q), and vitamin E (Vit E) on monosodium glutamate (MSG)-induced toxicity. The following groups were designed: Control groups (normal saline and/or corn oil); MSG group (4.00 g kg-1 MSG); MSG + low dose extract group (4.00 g kg-1 MSG with 100.00 mg kg-1 extract); MSG + high dose extract (HDE) group (4.00 g kg-1 MSG with 300.00 mg kg-1 extract); MSG + Q group (4.00 g kg-1 MSG with 10.00 mg kg-1 Q); MSG + Vit E group (4.00 g kg-1 MSG with 200.00 mg kg-1 Vit E). All chemicals were orally administered for 14 consecutive days. Tissue specimens from the heart, kidney, and liver tissues and blood samples were collected for histopathological and biochemical evaluations. The results showed that the MSG-induced tissue edema, congestion, and inflammatory cell infiltration were resolved by HDE, Q, and Vit E treatments. These chemicals also restored tissue malondialdehyde level and superoxide dismutase activity. Besides, alterations induced by MSG in serum levels of aspartate transaminase, alanine aminotransferase, urea, lactate dehydrogenase, and creatine kinase-MB were also resolved. It is concluded that Capparis spinosa fruit extract, Q and Vit E can produce approximately similar protective effects on tissue function through oxidative stress alleviation and antioxidant mechanisms restoration.

Investigation of the elemental composition of the plant Capparis spinosa by x-ray spectral analysis

Бұл мақалада рентгенспектралды тaлдaу көмегiмен Capparidaceaeтұқымдасының өкiлi Capparis spinosa өсiмдiгiнiң жер үстi бөлiгi мен тaмырының элементтiкқұрaмын зерттеген. Жaлпы сaны 9 макро- және микроэлементтердiң бар екенi дәлелдендi.Олардың iшiнде жер үстi бөлiгiнен калий мен кальций, ал жер асты бөлiгiнен кальций, калий,күкiрт көп мөлшерде болатыны анықталды. Екi бөлiгiнде де ортaшa мөлшерде - натрий,магний, күкiрт, кремний; aл аз мөлшерде темiр, алюминий, фтор болатыны анықталды.

Triterpenoids and steroids isolated from Anatolian Capparis ovata and their activity on the expression of inflammatory cytokines

Context Capparis L. (Capparaceae) is grown worldwide. Caper has been used in traditional medicine to treat various diseases including rheumatism, kidney, liver, stomach, as well as headache and toothache. Objective To isolate and elucidate of the secondary metabolites of the C. ovata extracts which are responsible for their anti-inflammatory activities. Materials and methods Buds, fruits, flowers, leaves and stems of C. ovata Desf. was dried, cut to pieces, then ground separately. From their dichloromethane/hexane (1:1) extracts, eight compounds were isolated and their structures were elucidated by NMR, mass spectroscopic techniques. The effects of compounds on the expression of inflammatory cytokines in SH-SY5Y cell lines were examined by qRT-PCR ranging from 4 to 96 µM. Cell viability was expressed as a percentage of the control, untreated cells. Results This is a first report on isolation of triterpenoids and steroids from C. ovata with anti-inflammatory activity. One new triterpenoid ester olean-12-en-3β,28-diol, 3β-pentacosanoate (1) and two new natural steroids 5α,6α-epoxycholestan-3β-ol (5) and 5β,6β-epoxycholestan-3β-ol (6) were elucidated besides known compounds; oleanolic acid (2), ursolic acid (3), β-sitosterol (4), stigmast-5,22-dien-3β-myristate (7) and bismethyl-octylphthalate (8). mRNA expression levels as EC10 of all the tested seven genes were decreased, particularly CXCL9 (19.36-fold), CXCL10 (8.14-fold), and TNF (18.69) by the treatment of 26 µM of compound 1 on SH-SY5Y cells. Discussion and conclusions Triterpenoids and steroids isolated from C. ovata were found to be moderate-strong anti-inflammatory compounds. Particularly, compounds 1 and 3 were found to be promising therapeutic agents in the treatment of inflammatory and autoimmune diseases.

Hydroalcoholic Extract of Iranian Caper Leaves Protects Hepatic Toxicity by Suppressing Oxidative Stress in Mice

Capparis spinosa L. (caper) is an aromatic plant, commonly used in the Mediterranean diet, possessing numerous antioxidant compounds, such as phenols, rutin, tocopherols, carotenoids, and vitamin C in its leaves. Thus, the present study investigated the effects of Iranian caper leaves extract on oxidative stress caused by CCl4 in the mice’s liver. This study was conducted on 42 male mice in seven groups. The control group, the sham group, the CCl4 group, the Iranian caper leaves extract 100, 200, and 400 mg/kg + CCl4 groups. Then, Biochemicals, oxidative stress, and hepatic histopathology parameters were evaluated. The co-administration of Iranian caper leaves extract, and CCl4 significantly decreased the levels of aspartate aminotransferase, alanine aminotransferase, and reactive oxygen species, malondialdehyde (P&lt;0.001) and significantly increased the levels of glutathione and catalase in comparison with the group treated with CCl4 alone (P&lt;0.01).Furthermore, Iranian caper leaves extract improved histopathological changes such as the the inflammation and necrosis of hepatocytes. Iranian caper leaves extract has protective effects on hepatotoxicity induced by CCl4, mainly through suppressing oxidative stress.

SPATIAL DISTRIBUTION OF EARLY BLIGHT DISEASE ON TOMATO, CLIMATIC FACTORS AND BIOEFFICACY OF PLANT EXTRACTS AGAINST Alternaria solani

Information on the spatial variability in plant disease is essential for location-based disease management. In the current study, the spatial distribution of tomato early blight disease was ascertained in District Gilgit, GilgitBaltistan, Pakistan. The comprehensive field survey was carried in two growing seasons (2014–2015), whereas in each growing season, 62 tomato fields were surveyed. Based on the distribution of disease, the respective thematic maps (incidence and severity) were prepared using Arc Map 10.1 with spatial analyst function of Arc GIS software by means of the inverse distance weight (IDW) interpolation method. Results indicate that early blight of tomato is spatially distributed in both growing seasons. However, in the first growing season, the disease incidence ranged from 10.22% to 44.16% and during later season 14.03–49.16%, whereas 5.37–16.40% and 6.52–26.94% severity was recorded. Furthermore, this information indicates that higher disease infestation occurred in 2015 in relation to 2014. This information linked to metrological data (temperature, precipitation and relative humidity), seemingly favored the early blight development during the growing period. Seven botanical extracts were tested against pathogen Alternaria solani at different concentrations (4, 6 and 8%). Results revealed that all tested plant extracts showed antifungal activities. However, at 8% concentration of plant extract, Datura starmonium, Berberis orthobotry, Podophyllum emodi and Uretica dioica exhibited &gt;60%, while Peganum harmala, Artemisia maritima and Capparis spinosa &lt;60% antifungal properties. The information generated due to this study could help the tomato growers regarding disease management and selection of resistant cultivars, improving profitability and food security in the Gilgit region.

Study the effect of Capparis Spinosa fruit extract on fasting blood sugar, lipid profile and BMI of Iraqi diabetic and obese patients

Objective: DMT 2 is the common metabolic disorders with highly impact on quality of life. The tsability of C. Spinosa fruits extract in reducing plasma glucose levels and serum lipids was tested . There is no study about the anti-diabetic , anti- obesity effect of capparis spinosa fruits in Iraq . Therefore, we aim to study the effects of the C. spinosa fruits on diabetic obese patients.

Polyphenol Compounds and Biological Activity of Caper (Capparis spinosa L.) Flowers Buds.

The aim of the study was to analyze potential health-promoting components of caper flower buds (Capparis spinosa L.) at six stages of development in two cultivars. Polyphenol compounds (flavonols, hydroxycinnamic acids, flavan-3-ols) were identified by Liquid Chromatography– quadrupole Time–of–Flight –Mass Spectrofotometer/Mass Spectrofotometer (LC-qTOF-MS/MS) and quantified by Ultra Performance Liquid Chromatography–Photodiode Array-Fluorescence Detector (UPLC-PDA-FL). Moreover, antioxidant properties (ABTS+•, FRAP, and ORAC), anti-diabetic potential (α-amylase and α-glucosidase), and anti-aging activity (acetylcholinesterase (AChE) and butyrylcholinesterase (BuChE)) of the buds were examined. Total phenolic compounds in the investigated caper varied from 10,720 to 3256 mg/100 g dry weight (DW), and depended on a genotype and growing stage of caper flowers. Among six different growing stages, the one named ‘nonpareilles’ was characterized by significantly higher content of polyphenols than the remaining five stages. The flavonols in caper flowers represented a mixture of different glycosylated quercetin, kaempferol, myricetin, and isorhamnetin derivatives, accounting for 38%–67%, 15%–36%, 4%–7%, and 0.8%–3%, respectively, of total flavonols,. Their contents strongly depended on the growth stage. ‘Nonpareilles’ and ‘surfines’ were richer in flavonols than ‘fines’ and ‘gruesas’. Of the six investigated growth stages, ‘nonpareilles’ accumulated the greatest amounts of bioactive compounds that correlated with antioxidant and anti-diabetic properties, and were more potent BuChE than AChE inhibitors.

Screening of lactic starter from Tunisian fermented vegetables and application for the improvement of caper (Capparis spinosa) fermentation through an experimental factorial design

PurposeThis study aims at designing a lactic starter for caper fermentation isolated from Tunisian fermented vegetables to improve the process and produce consistent and high-quality product.MethodsIn this study, the lactic starter was isolated by exploring the lactic acid bacteria (LAB) of Tunisian artisanal fermented vegetables. Identification was carried out by partial 16S rRNA gene sequencing. Screening was based on salt tolerance and antagonistic activities against Escherichia coli ATCC 10536 and Enterococcus faecalis ATCC 10541. Caper fermentation was optimized through a full factorial experimental design (23), by exploring three factors: starter inoculum size, NaCl concentration, and acetate content. Differences in pH values, Total aerobic mesophilic bacteria and LAB counts between the beginning and end of fermentation are selected as responses and corresponding regression coefficients were calculated.ResultsThe lactic microbiota is mainly represented by Lactobacillus plantarum group. Based on salt tolerance and antimicrobial activity, the strain Lactobacillus plantarum F3 was selected as starter for caper fermentation. The effect of NaCl concentration, acetate content, and inoculum size on acidity, total aerobic mesophilic bacteria count, and LAB count after 1 week and 1 month of caper fermentation was studied. Depending on the fermentation time, either 1 week or 1 month, the initial conditions should comprise 0% acetate, 108 CFU/mL inoculum, and 5% NaCl for 1 week against 5% acetate, 107 CFU/mL inoculum, and 10% NaCl for 1 month lasting caper fermentation. A protocol for caper fermentation was set up ensuring hygienic quality and LAB viability.ConclusionLb. plantarum F3 was selected as lactic starter for caper fermentation, and initial fermentation conditions were optimized through a full factorial design. This work has shown loss in LAB viability after 1 week of fermentation. Based on results obtained, an optimized fermentation protocol was set up. This protocol ensures LAB survival and high hygienic quality of the product.

Foliar epidermal anatomy of some selected wild edible fruits of Pakistan using light microscopy and scanning electron microscopy.

The present study is focused on the detailed foliar epidermal anatomy of some selected wild edible fruits (WEFs) from Pakistan using light microscopy (LM) and scanning electron microscopy (SEM). The studied species are Ficus racemosa L., Solanum nigrum L., Capparis spinosa L., Physalis divaricata D.Don, Rosa moschata Herrm. and Ribes orientale Desf. collected from various localities of Pakistan. The objective of the present study is to investigate qualitative and quantitative anatomical characters for the identification and differentiation of collected wild edible fruits. The characters studied are shape and size of epidermal cells, anticlinal wall pattern, trichome type and shape, average number of stomata, length and width of stomata and pore. The detailed microscopic investigation and variations in the characters recorded have a key role in the determination and authentication of wild edible fruits. This study possesses great potential for plant taxonomists to further evaluate the species at molecular and genetic levels.

Suppression of fertility by Capparis spinosa root extract through antioxidant alteration in reproductive system of male rats

Suppression of fertility by Capparis spinosa root extract through antioxidant alteration in reproductive system of male rats

Isolation and Determination of Tocopherols and Tocotrienols from the Seed of Capparis Ovata Grown in Turkey by Reversed-Phase High-Performance Liquid Chromatography

Vitamin E is an essential vitamin, consisting of eight organic liposoluble compounds which are tocopherols and tocotrienols. Tocopherols and tocotrienols are collectively named ‘tocols’. Tocols are well-known for their potent biological activities, such as antioxidant, anticancer, anti-aging, anti-inflammatory activities, and they prevent vascular occlusion by providing fluidity in the veins. They are one of the main sources of human nutrition. Therefore, it is vital to analyze various forms of tocols in plants, foods, and other commercial products in addition to monitoring it in body fluids. Capparis Ovata is a plant from the family Capparaceae grown widely in Turkey and has a commercial value. We investigated eight tocols (α, β, δ, γ tocopherols and α, β, δ, γ tocotrienols) in C. Ovata seed; optimized a pressurized liquid extraction (PLE) method for isolation, and developed fully validated RP-HPLC–DAD method. The δ-tocopherol, γ-tocopherol and α-tocopherol quantities were 1505.61 ppm, 930.24 ppm and 47.10 ppm with methanolic PLE method, respectively. All quantities detected with Soxhlet extraction were less than those obtained with PLE. In the present study, δ-tocotrienol was 32 times, γ-tocopherol was 20 times more than α-tocopherol. In consideration of recently reported pharmacological activities of δ- and γ-tocopherols, and the higher effectiveness of δ-tocopherol, our results are of particular importance. We detected and separated all tocols in about 10 min, and β- and γ-isomers of tocopherols had the comparable resolution value of 1.52. The limits of quantification values were low with the range of 0.29 × 10−4 to 9.60 × 10−4 mg mL−1; the recoveries were between 95.84 and 113.83% for all eight tocols, and due to the wide linear quantification ranges, the developed method was stated to be suitable for various amounts of tocol analysis.

Antioxidant content and identification of phenolic/flavonoid compounds in the pollen of fourteen plants using HPLC-DAD

This study was carried out to evaluate the in vitro potential antioxidant activity, total phenolics, flavones, and flavonol content of hydro-ethanolic extracts of pollen from fourteen plants belonging to ten families. The identification of phenolic and flavonoid compounds was accomplished using HPLC-DAD analysis. The results of the total phenolic contents varied from 9.20 ± 0.12 mg GAE (Gallic acid equivalent)/g in the pollen sample of Malva sylvestris, to 71.20 ± 0.72 mg GAE (Gallic acid equivalent)/g in the pollen of Mentha spicata, while flavones and flavonols content ranged from 1.27 ± 0.07 mg QE (Quercetin equivalent)/g in the pollen of Scolymus hispanicus to 15.44 ± 1.14 mg QE (Quercetin equivalent)/g in the pollen samples collected from Anacyclus radiatus. The total antioxidant capacity assessed using the molybdate assay ranged between 17.84 ± 1.03 mg AAE (ascorbic acid equivalent)/g in Malva sylvestris to 99.54 ± 0.90 mg AAE (ascorbic acid equivalent)/g in Capparis spinosa pollen. Concerning antioxidant ability, Mentha spicata and Mentha pulegium had the best antioxidant ability. The HPLC-DAD analysis showed a wide variety of flavonols and flavones, mainly glycosides of apigenin, luteolin, kaempferol, quercetin, and isorhamnetin. The phenolic acids are represented by derivatives of caffeic acid, p-hydroxybenzoic acid, and vanillic acid. In Malva sylvestris and Scolymus hispanicus some compounds found could be alkaloids, however, in this work the confirmation of such chemical group was not carried out but it will be included in further studies.

Antioxidant activity and total phenols in capers (Capparis spinosa)

Antioxidant activity and total phenols in capers (<i>Capparis spinosa</i>)

Evaluation of the biological activity of Capparis spinosa var. aegyptiaca essential oils and fatty constituents as Anticipated Antioxidant and Antimicrobial Agents

The essential oils and fatty constituents of Capparis spinosa as an important medicinal plant were extracted in petroleum ether and tested as antioxidant and antimicrobial agents. The components of the petroleum ether extract were identified by spectroscopic analysis using GC/MS. The spectral analysis showed that this extract contains mainly tetracosane (14.368%), methyl-cyclopentane (11.979%), heptadecane (11.794%), heptacosane (10.098%), eicosane (3.481%), vitamin E (4.280%), α-Cadinol (3.079%), Spathulenol (0.868%), α-Curcumene (1.188%), Muurolol (0.917%), phytol (1.727%), trans geranyl geraniol (0.862%), Palmitic acid (1.132%) and stigmasterol (2.172%). The functional chemical groups were estimated using Fourier transform infrared” FTIR” spectroscopy. The main phytochemical constituents present in this extract were quantitatively estimated. The antioxidant scavenging activity of petroleum ether extract was also examined using DPPH·, FIC, ABTS+· and FRAP assays. The petroleum ether extract of C. spinosa expressed a good antioxidant activity. The antimicrobial activity of C. spinosa extract was evaluated against several pathogenic bacterial strains such as Bacillus subtilis, Klebsiella pneunomonia, Erwinia carotovora and Escherichia coli in addition to Candida albicans as pathogenic fungal strain. The extract exhibited a broad antimicrobial spectrum against the tested microorganisms. MIC and MBC of the extract were determined. The results showed inhibitory activity against all the tested organisms while showed cidal activity against only B. subtilis, K. pneunomonia and C. albicans.

Characterization of Aroma-Active Compounds, Phenolics, and Antioxidant Properties in Fresh and Fermented Capers (Capparis spinosa) by GC-MS-Olfactometry and LC-DAD-ESI-MS/MS.

Caper (Capparis spinosa) is an important food ingredient whose fresh parts, particularly the flower buds, are consumed as a starter with olives, cheese, and nuts, or are used as a component in other foods. It is one of the most popular species of aromatic plants grown in the Mediterranean zone. Fermentation makes the caper edible and affects the overall aroma as well as sensory and nutritional characteristics. This study aimed to evaluate the changes in aroma, aroma-active, and phenolic compounds of caper as affected by fermentation. Purge and trap method was used for the extraction of the aroma compounds, while gas chromatography-mass spectrometry olfactometry and Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry (LC-DAD-ESI-MS/MS) were employed for the detection of aroma-active compounds and phenolics, respectively. The results showed that the total amount of aroma compounds decreased drastically (62,616 to 21,471 µg/kg) in fermented sample. Twelve and 10 aroma-active compounds were detected in fresh and fermented caper buds, respectively, for the first time by the application of aroma extract dilution analysis. Among these compounds, methyl isothiocyanate (flavor dilution [FD] factor = 512) in fresh caper and acetic acid (FD factor = 128) in the fermented caper had the highest FD factor. With regard to the phenolic compounds, a total of 16 components were identified in fresh and fermented capers. As observed in aroma compounds, the total phenolic concentration decreased as a result of fermentation. Two phenolic compounds being kaempferol-3-O-glucosyl-rhamnosyl-glucoside and isorhamnetin hexoside were newly identified in caper. PRACTICAL APPLICATIONS: Capparis spinosa is one of the most popular sources of different secondary metabolites of interest to consumers. The results of the present study showed that the fermentation process of the capers is highly influential on the neutral composition of the sample. The total concentrations of aroma and phenolic compounds were reduced by 66% and 78%, respectively, in response to fermentation process.

Impact of global traditional seasonings on thermal Z-isomerization of (all-E)-lycopene in tomato puree

The aim of this work was to investigate the effects of commercially available global traditional seasonings on the thermal Z-isomerization of tomato lycopene. On heating at 80 °C for 1 h, the total Z-isomer content of lycopene present in tomato puree containing 5% olive oil increased from 5.5% to 32.3%. When several seasonings were individually added to the mixture of tomato puree and 5% olive oil, the thermal Z-isomerization of lycopene was significantly increased. For instance, when 10% jerk sauce, tapenade, and Dijon mustard were added to the tomato mixture, the total Z-isomer content following heating increased to 58.7%, 50.2%, and 47.3%, respectively. The results indicated that certain food ingredients like escallion (Allium fistulosum L.), caper (Capparis spinosa L.), and mustard (Brassica juncea L.) have a Z-isomerization promoting effect. In addition, when heating was performed in the absence of those seasonings, the 13Z-isomer was mainly increased. On the other hand, in the presence of the above seasonings, the 5Z-isomer, which has higher functionality and storage stability than other Z-isomers, was significantly increased. Our finding that some seasonings have a Z-isomerization promoting effect is applicable to the production of tomato-based dishes containing higher proportions of lycopene Z-isomers, which have greater bioavailability.

Controllable phyto-synthesis of cupric oxide nanoparticles by aqueous extract of Capparis spinosa (caper) leaves and application in iron sensing

We demonstrate here for the first time a one step and efficient phytosynthesis of cupric oxide nanoparticles (CuO NPs) using easily available Capparis spinosa leaf extract as a bio-reductant and bio-stabilizer at room temperature without the addition of any harmful and expensive reagent and solvents. The effect of pH of the reaction, the leaf extract quantity, concentrations of the copper precursor, temperature, and reaction time were also studied in order to control over the particle size and stability. The synthesized CuO NPs at the optimum condition was characterized through UV–Vis spectroscopy, TEM and FT-IR spectroscopy. The surface plasmon resonance (SPR) of the biosynthesized CuO NPs centered at λmax 408. The FT-IR analysis demonstrates the role of phyto-compounds in the capping of the formed nanoparticles. TEM images clarified the spherical shape of the as-prepared nanoparticles with 21 to 58 nm in size and XRD analysis clarified the monoclinic phase of formed CuO NPs. Also, as a novel work, we display a colorimetric detection ability of as-synthesized CuO NPs (without surface functionalization or modification) respect to Fe2+ and Fe3+ in aqueous solution. Under the optimized conditions, a good linear relationship (R2 = 0.9954, R2 = 0.9903 for Fe2+ and Fe3+, respectively) were obtained between the absorbance at 500 nm and the concentration of iron ions with a limit of quantification 0.084 ppm and 0.12 ppm for Fe2+ and Fe3+, respectively. A remarkable feature of this first reported the colorimetric detection of iron ions based on the green synthesized CuO NPs is a simple and fast operation with high selectivity to Fe2+ and Fe3+ over other tested metal ions.