Phytotoxic Effect of Dibutyl Phthalate, Dimethyl Phthalate, Diethyl Phthalate and Di-N-Octyl Phthalate on Malondialdehyde Content and Total Phenolic Content of Leaves and Roots of Edible Plants

Environmental pollutants act as stressors for plants, inducing different stresses like physiological changes, variation in nutritional value, biochemical stress and photosynthetic blockage, and food loss. Phthalate esters are one of the environmental pollutants most commonly used as plasticizers in packaging materials. They leach out into the soil and accumulate in plants via root take-up. The present research work was carried out to check the phytotoxic effect of dibutyl phthalate, dimethyl phthalate, diethyl phthalate, and di-n-octyl phthalate, their exposure to Malondialdehyde contents, and the consequent impact on the total phenolic content of edible parts of plants. The edible plants tomato (Solanum lycopersicum), lettuce (Lactuca sativa), radish (Raphanus sativus), turnip (Brassica rapa subsp. rapa), spinach (Spinacia oleracea), coriander (Coriandrum sativum), cabbage (Brassica oleracea), cauliflower (Brassica oleracea var. botrytis), and carrot (Daucus carota subsp. sativus) were exposed to 0, 10, and 20pbb of all four phthalate esters. After 10 days of exposure, TPC and MDA contents were analyzed spectrophotometrically. The exposure of phthalate esters significantly increased TPC in leaves, and MDA in the root and leaves of plants, except that of DnOP which decreased MDA content in radish leaves.