This study was conducted in order to evaluate the antioxidant activity of extruded ginseng in different extracted fractions. Each of the fractions obtained from extruded ginseng and ginseng (control) were extracted with 80% ethanol, and then the lipophilic components were removed with ether while the hydrophilic components were separated with water-saturated butanol. Each of the 80% ethanol/butanol/water layers were collected and evaporated to acquire samples for tests of saponin content and antioxidant activity. The antioxidant activity of extruded ginseng fractions and ginseng fractions were determined via the oxygen radical absorbance capacity (ORAC) assay. Overall, the extruded ginseng samples harbored saponin contents of 2.2 (Rg1), 2.3 (Re), 1.2 (Rc), 1.3 (Rb2), and 2.2 (Rd) times that measured in the ginseng prior to extrusion. Antioxidant capacity was also higher, not only in the 80% ethanol/butanol which harbor a significant quantity of saponin, but also in the water fractions, which harbor relatively low quantities of saponin as compared to the control samples. All three of the fractions extracted from extruded ginseng evidence significantly higher antioxidant capacity than the controls (0.05<p). As the butanol fraction harbors more saponin and phenolic compounds than the water fraction, the butanol fraction was expected to evidence higher antioxidant capacity from those compounds. Interestingly, however, the water fraction evidences higher antioxidant capacity than butanol in both the extruded ginseng and control ginseng samples. Therefore, it could be theorized that the antioxidant capacity of ginseng derived from low molecular weight proteo-glucans and polysaccharides or soluble glycoproteins originates from the solubilization of the plant cell wall via extrusion, as well as saponin and phenolic compounds. This should be verified by additional studies to determine clearly the mechanism underlying this phenomenon.