I stored them at -20 degree Celsius. What happens if I store them for a long time before the extraction starts?
Your question is too broad. In chemical analysis, proper sampling and storage of the samples are important to obtain valid results. If you want to get an ideal sample, sample should be identical in all of its intrinsic properties to the bulk of the material from which it is taken. For food analysis, sample preparation, including freezing process, depends on the type of food. For lipid extraction, freezing process may permanently damage the tissues of food as a result of osmotic shock.
Dear Fairuz Iman
You may be interested in studying the responses of RG members to the following useful thread:
https://www.researchgate.net/post/Which_do_you_recommend_fresh_or_semi-dry_or_dry_biomass_tissue_for_an_aqueous_solvent_extract_or_for_extracting_isolating_separating_phytochemicals
Dear Fairuz Iman
Look at this link as well.
Best wishes.
https://www.researchgate.net/post/How_long_can_I_keep_a_plant_extract_in_the_refrigerator_or_freezer_at-20_C
Dear Fairuz:
It depends on the targeted components you want to extract and how long is long for you, because storage time itself may become an interesting topic of research, say effects of storage time too. But as rule of thumbs, within one or two months of storage at -20oC your sample will still safe (for most active compounds of plant materials at moisture content below 5-6 %) as long as you maintained your sample in vacuum condition.
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