In this study, the physicochemical stability, and the digestive enzymes inhibitory potential of anthocyanins in black peanuts skins (BPS) were evaluated. Cyanidin-3-O-sophoroside (C3So) and cyanidin-3-O-sambubioside (C3Sa) were identified as the main anthocyanins in BPS. The anthocyanins extract showed a certain level of heat resistance. During the storage period (37 °C for 4 weeks), anthocyanins were stable and with a projected half-life of 66.59 days when the pH was 2.5. These results indicated that the anthocyanin from BPS presented higher thermal stability. Moreover, Anthocyanin-rich extracts could inhibit the main digestive enzymes, with the IC₅₀ values were 185.1 μg/ml (pancreatic lipase), 123.4 μg/ml (α-amylase), and 82.75 μg/ml (α-glucosidase), respectively. The in vitro cell study also indicated anthocyanins from back peanut skin showed a strong antiadipogenesis potential in 3T3-L1 cells by inhibiting the expression of the key adipogenic transcription factors and related genes. This research highlights the opportunity that black peanut skin could be considered as a promising resource of anthocyanins as a natural food colorant with multifunction properties.