Ginseng Extract: How is it obtained?

The ginseng, botanically named Panax ginseng, is a herbaceous plant cultivated in Korea and China. Capable of reaching 80 cm in height, it grows in mountainous regions and thrives in acidic and light soils. Its aerial part consists of an unbranched stem, palmate foliage, and whitish, odourless flowers. These give rise to fruits that resemble red berries.

The known benefits of ginseng lie in its rhizome. It is typically composed of a main root to which four secondary roots are attached. Its virtues for the skin and hair are numerous. It contains ginsenosides and vitamins C and E which act as antioxidants. In other words, they help to neutralise free radicals caused by stress, UV rays, and tobacco, thereby protecting the epidermis and delaying skin ageing. Furthermore, ginseng root extract helps to combat skin sagging by stimulating collagen production. It thus possesses reparative and healing properties.

To ensure its richness in active substances, the ginseng root is harvested once it reaches maturity, that is, at the age of six years. It then goes through various stages that allow for its benefits to be enjoyed for a prolonged period (beyond a year). Below, find a detailed account of the process of obtaining red ginseng.

1. The root is washed, then soaked for 12 hours in a sugary liquid;

2. It is steamed using a high-temperature steam source, approximately around 85°C;

3. The ginseng root, once softened, is ground down.

At the end of this process, the candied tuber takes on a reddish colour, hence the name red ginseng. Compared to white ginseng, it is more resistant to mould, fermentation, and fungi, due to the fact that it is harvested at a more advanced age and its preservation process is more sophisticated. The extraction of ginseng is carried out as follows:

1. Ginseng is extracted in a mixture of water (20%) and ethanol (80%) to cleanse it and remove unwanted materials;

2. The preparation is filtered through a sieve;

3. It is evaporated under vacuum using a rotary evaporator at a temperature of 50 to 60°C to remove the remaining water and ethanol in the ginseng root.

Once all the liquid has evaporated, a dark-coloured, paste-like ginseng extract is obtained. It gives off a slight hint of caramel and liquorice.