The effects of perfluorooctanoic acid (PFOA) on physiological processes and oxidative damage in edible vegetables

Perfluorooctanoic acid (PFOA) is widely utilized perfluoroalkyl substance (PFAS) in various industrial and household applications, known for its persistence in the environment. Due to the limited toxicity data for PFOA in edible vegetable plants, this study aimed to examine its phytotoxicity on growth and physiological processes of PFOA (0, 10, 50, 100 µM) exposure for 14 days in lettuce (Lactuca sativa), radish (Raphanus sativus), and carrot (Daucus carota). Growth rates of lettuce and radish were altered at 10-100 µM of PFOA, whereas no significant changes were observed in carrots, and a dose-dependent reduction in chlorophyll content was observed. Malondialdehyde (MDA) levels in lettuce and radish were elevated by at least 1.70-fold at 50 and 100 µM. PFOA was found to trigger an adaptive effect in seedlings, with a reduction of at least 30.58 % in reduced glutathione (GSH) content in lettuce and radish at 100 µM. However, no alterations in MDA or GSH levels were observed in carrot, suggesting the possibility that it may be resistant to the toxic effects of PFOA. Overall, our research suggests that PFOA exhibits toxic effects on edible plants, particularly lettuce and radish, affecting their growth, development, and physiological processes while inducing oxidative damage.