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Hence, presenting scientific overviews of the toxicological qualities and detoxification trends of these by-products are critical for implicating their possible valorization. The present demand for valorization of fruit by-products requires emphasis and methodologies for the detoxification of any toxicants to develop healthier products. This review emphasized the toxicological qualities of by-products from fruits for which the maximum global production occurred in 2022. In this review, heavy metals (arsenic, cadmium, cobalt, chromium, nickel, lead, and mercury), mycotoxins, toxicant organic compounds, anti-nutritional factors, and pesticide\/fungicide residues of the selected fruit byproducts were discussed. Current trends to reduce possible toxicants of these by-products during their valorization were emphasized. Novel functional foods valorized from these fruit by-products and future perspectives of detoxification were also focused on in this review.<\/jats:p>","DOI":"10.1515\/biol-2025-1105","type":"journal-article","created":{"date-parts":[[2025,5,21]],"date-time":"2025-05-21T12:53:25Z","timestamp":1747832005000},"source":"Crossref","is-referenced-by-count":13,"title":["Toxicological qualities and detoxification trends of fruit by-products for valorization: A review"],"prefix":"10.1515","volume":"20","author":[{"given":"Zenebe","family":"Tadesse Tsegay","sequence":"first","affiliation":[{"name":"Department of Food Science and Post-Harvest Technology, College of Dryland Agriculture and Natural Resources, Mekelle University , P.O. Box 231 , Mekelle , Ethiopia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Slim","family":"Smaoui","sequence":"additional","affiliation":[{"name":"Laboratory of Microbial and Enzymatic Biotechnologies and Biomolecules, Center of Biotechnology of Sfax (CBS), University of Sfax , Road of Sidi Mansour Km 6, P.O. Box 1177 , Sfax , 3018 , Tunisia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Theodoros","family":"Varzakas","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, University of the Peloponnese , Antikalamos , 24100, Kalamata , Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"374","published-online":{"date-parts":[[2025,5,21]]},"reference":[{"key":"2025122123390941057_j_biol-2025-1105_ref_001","doi-asserted-by":"crossref","unstructured":"Pushparaj K, Meyyazhagan A, Pappuswamy M, Mousavi Khaneghah A, Liu WC, Balasubramanian B. 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