The essential oil of citrus fruit contains components pleasant sensory characteristics that are appreciated in food, pharmaceutical, and cosmetics industries. In the case of sweet lime (Citrus limetta Risso), is necessary to characterize the essential oil components, to identify potential uses of this fruit. The essential oil of sweet lime was obtained from lime flavedo in four different maturation stages. Steam distillation was employed and then compared with hexane extraction. The identification of the components in the essential oil was carried out by gas chromatography and mass spectrometry. A total of 46 components were found in the essence of lime, among which the highest concentration of compounds present were aldehydes such as limonene. Linalool, sabinene, and bergamol were more abundant than in other varieties. The best extraction method was steam distillation, and the concentrations in stage III from the main terpenic portion were d-limonene with 74.4%, bergamol with 8.23%, and β-pinene with 7.62%.

Anaerobic digestion was carried out to obtain biogas from lactic waste in combination with goat manure. Waste from lactic products such as cream, cheese and whey was mixed with goat manure using three formulations; the quantity of waste from cream and cheese was maintained, and only the quantity of manure and whey was varied. Methanogenic bacteria obtained from predigestion of goat manure were used as inoculants. Temperature was 35°C and pH 7.0. Biogas methane percentage was determined by gas chromatography. The results showed that the highest methane concentration obtained was 82% with formulation III.