Evaluation of <i>Trigonella foenum-graecum</i> L. Plant Food Safety after Lead Exposure: Phytochemical Processes
Wiem Mnafgui | Valeria Rizzo | Giuseppe Muratore | Hicham Hajlaoui | Amine Elleuch
Lead stands as a food contaminant through its accumulation in consumed plants. In this study, the effects of lead (II) chloride (PbCl<sub>2</sub>) and its levels of uptake on morphological and phytochemical responses of fenugreek were assessed to evaluate its tolerance and safety for human consumption. Results revealed that PbCl<sub>2</sub> (50–2000 mg L<sup>−1</sup>) did not affect the germination rate, but it decreased the radicle length and amylase activity. After three months of Pb treatments, the elemental analysis showed that Pb accumulation was greater in roots than shoots, and it was not present in harvested seeds. The bioaccumulation factor > 1 and the translocation factor << 1 observed for 1000 mg L<sup>−1</sup> PbCl<sub>2</sub> suggested appropriateness of fenugreek as a phytostabilizer. Additionally, increased lipid peroxidation, hydrogen peroxide, flavonoid levels and catalase activity were observed in Pb-treated fenugreek. Meanwhile, decreased chlorophyll content was detected under these conditions. In turn, the total phenol was correlated with Pb treatment only in roots. HPLC analysis proved that under Pb stress, gallic acid was the most produced compound in treated roots compared to shoots, followed by quercetin. Syringic and chlorogenic acids were more produced in shoots. In conclusion, fenugreek can be used for Pb phytoremediation and is safe for consumption after Pb treatments in the traditional medicine system.
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