<p>Although the extraction of citrus peel has been extensively studied, existing technologies are often too technically complex or expensive for small and medium-sized producers to implement. The current challenge lies in developing robust, cost-effective, and energy-efficient processes that promote waste valorization. This study explores a simple filtration-compression, readily accessible and requiring minimal technical expertise, to isolate and concentrate bioactive compounds from fresh grapefruit peel, although most conventional approaches deal with dried materials. A particular emphasis is placed on the characterization of both press-liquor and the filter-cake. The process efficiency is estimated through the kinetics and yield of press-liquor recovery but also of the quantification of naringin and narirutin (key flavonoids in grapefruit), total phenolic compounds and antioxidant capacity in both press-liquor and filter-cake. The impact of an enzymatic pre-treatment on the extraction and distribution between these two products of the bioactive compounds is also investigated. The enzymatic pre-treatment improves filtration kinetics and enhances compound solubilisation, leading to a higher antioxidant activity of the press-liquor. Compared to solvent-based or other methods, the enzyme-assisted filtration-compression delivers similar efficiencies. Results demonstrate that naringin and narirutin are not the sole contributors to antioxidant potential as other phenolic compounds, present in both the press-liquor and in the untreated filter-cake, also play a significant role. Through the characterization of both solid and liquid fractions, this study underscores the potential for a sustainable valorization pathway of citrus peel and suggests that beyond naringin and narirutin, a broader spectrum of bioactive compounds have to be also considered.</p> Graphical Abstract <p></p>