Influence of drying and cooking process on the phytochemical content, antioxidant and hypoglycaemic properties of two bell Capsicum annum L. cultivars

► Capsicum annum L. Roggiano and Senise cultivars were studied. ► Italian sweet peppers were analyzed fresh and after drying and dryin-frying processes. ► The antioxidant activity of both cultivars is not influenced by technological processes. ► Fresh Senise peppers exerted the strongest inhibitory activity against α-amylase. ► A potential health benefits could be obtained as a result of consuming these sweet peppers.