The growing interest in minimally processed vegetable juices has increased the need to optimize extraction technologies for unconventional leafy raw materials. The aim of this study was to investigate the effect of extractor design on extraction efficiency and juice quality by comparing a horizontal single-screw press, a twin-screw press, a vertical single-screw press, and a centrifugal juicer used for parsley leaf (Petroselinum crispum) juice production. Extraction efficiency strongly depended on the device type. The twin-screw press achieved the highest raw and filtered juice yields (69.89% and 51.71%, respectively), whereas the centrifugal juicer produced the lowest yields (19.61% and 18.60%, respectively). Screw-based extraction systems generally promoted higher recovery of bioactive compounds, including polyphenols, flavonoids, chlorophylls, and carotenoids, resulting in enhanced antioxidant activity. In contrast, the centrifugal juicer showed the lowest efficiency in retaining these compounds. Differences in extraction technology also influenced color characteristics and the profile of selected phenolic compounds. The results demonstrate that extractor design plays a key role in both process performance and juice quality. Among the investigated systems, the twin-screw press showed the most favorable combination of extraction efficiency and recovery of health-promoting compou