Synthesis of ultra-small (r < 2 nm) and monodispersed semiconductor quantum dots (QDs) have gained considerable attention due to their wide range of applications, ranging from photovoltaics to sensing. Digestive ripening (DR), a method for preparing uniformly-sized particles is critically influenced by nature and concentrations of the starting materials, solvent, and surfactant. To better understand the DR process there is a need to study the effect of each synthetic parameter. In this work, we investigate the effect of surfactant on a ceramic-DR process, with copper oxide as the chosen material. To study the influence of surfactant; aminoalcohols (triethanolamine, diethanolamine, monoethanolamine), alkylamines (ethyl amine) and aqua ligands are chosen. Digestively ripened quantum dots (QDs) are formed in case of all surfactants except ethyl amine and water. Aminoalchols based surfactants which contain both hydroxyl and amine moieties are efficient ligands (due to their chelation ability) for achieving DR. With the increase of denticity of the ligand, average size of QDs do not vary; however the variance in size does. QDs formed using aminoalchols are more monodispersed when compared to alkyl amine and aqua ligand systems. Furthermore, absorption and photoluminescence spectra suggest that choice of surfactant is important for achieving DR in ceramic nanostructures (when compared to other parameters). Hard-soft-acid-base-interactions between surfactant and copper oxide seem primarily responsible for the observed DR in copper oxide QDs. The absorption and photoluminescence spectra indicate that the energy migration and relaxation pathways taking place in DR QDs depend on the type of capping agent used. © 2018 Elsevier Ltd