Characterisation of chlorophyll oxidation mediated by peroxidative activity in olives (Olea europaea L.) cv. Hojiblanca

► Peroxidase activity on chlorophyll (chl) substrate was characterised from olive fruit. ► An additional electron donor, 2,4-dichlorophenol (DCP), speeded the chlorophyll oxidation. ► A sequential series of oxidised chlorophyll compounds not described to date were produced. ► An inhibition by excess in DCP, chlorophyll and chlorophyllide was proved for first time. ► Peroxidase was non-functional with Mg-free chlorophyll substrates (pheophytin or pheophorbide).