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To prepare CuNPs, 0.4 g CuCl 2 was initially dissolved in 100 mL of distilled water. This was followed by a slow addition of ascorbic acid solution to the reaction mixture. The mixture of reaction was stirred at 90 °C until color of the solution shifted gradually to yellow, orange, brown and eventually dark brown-black (Umer et al., 2014) . Then the morphology, shape and size of synthesized of CuNPs were considered by scanning electron microscopy (SEM) (FE-SEM, MIRA3 TESCAN, Czech Republic). It is exhibited that CuNPs have a size of about 15-73 nm (Figure 1).

Biosynthesis of ZnO nanoparticles of S. hortensis was mainly prepared according to the method presented Arinjoy Datta (Datta et al., 2017) (link). To prepare the plant extract, 100 ml of double-distilled water and 10 g of dried savory plant were put into a beaker and then the beaker was put in an electric stirrer (speed of 300 rpm) at 150°C and a for 1 h. After cooling down, the extract was filtered using a Whatman paper filter (No 40) at room temperature and finally a uniform red solution was obtained. To synthesize zinc oxide nanoparticles, 100 mL of the savory extract was mixed with 7 g of zinc nitrate and 10 mL of sodium hydroxide, then the mixture was placed in an electric stirrer with a speed of 400 rpm at 150°C. Subsequently, the samples were centrifuged at 5,000 rpm for 5 min. The obtained precipitate was dried at 85°C for 90 min. The dried samples were then put into a porcelain mortar and completely crushed. The obtained powder was passed through a sieve (with a pore size of .015 mm) to complete the nanoparticle synthesis (Figure 1). The powder samples were analyzed and characterized using UV-vis (T80-UV-vis, England), Scanning electron microscope (SEM) (FE-SEM, tescan company, Czech Republic), energy-dispersive X-ray analysis (EDX) (mira3tescan device, Czech Republic), and X-ray diffraction (XRD) (Stoe company, Germany).