What is the the ideal temperarure range for preserving bioactive compound content during cocoa roasting?

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Chinaza Godswill Awuchi

Check https://www.researchgate.net/publication/299385894_The_influence_of_the_roasting_process_conditions_on_the_polyphenol_content_in_cocoa_beans_nibs_and_chocolates

Also check https://www.sciencedaily.com/releases/2018/04/180404163629.htm

Mirosław Grzesik

Simon Perrez Akoa, You will find the answer in the work of a team of scientists from the Faculty of Biotechnology and Food Sciences of the Łódz University of Technology. Search for works by G. Budryn, W. Krysiak, E. Nebesny, J. Oracz and D. Żyżelewicz.