| abstract |
PROCESS FOR PRODUCTION AND INSULATION OF MYCOPHENOLIC ACID AND ITS SALTS. A process for the production and isolation of mycophenolic acid and its salts is described, the mycophenolic acid being crystallized in the liquid / liquid extraction of a Penicillium sp.CASP5 culture, isolated from the coffee fruit (Coffea arabica L.) in coconut and / or benefited after asepsis. The process comprises inoculating plates in BDA culture medium from sterilized fruits of coconut and / or processed coffee, obtaining fungi after incubation at room temperature; of these plates thus inoculated and incubated, isolate, grow and cultivate the fungus Penicillium sp. CASP5 for a period of time between 4 and 20 days; filter to separate mycelium and filtrate and subject the filtrate to two extractions; reduce the obtained organic phase to 25 to 10 mL and then add the same volume of solvent based on hydrocarbons and let the solution stand for mycophenolic acid to crystallize; and recover the crystallized mycophenolic acid with 98% purity, as obtained from the 'H NMR spectrum. |