The invention discloses application of resveratrol in peanut oil. The application comprises addition of resveratrol into the peanut oil as an anti-isomerizing agent, wherein the adding method specifically comprises the following steps: dispersing the resveratrol in a dark place for 5-15 s after adding the resveratrol into the peanut oil; shaking in dark water bath for 55-65 min at room temperature; magnetically stirring for 3.5-4.5 h at 45-55 DEG C; mixing uniformly. The application provided by the invention can inhibit the generation of trans fatty acid during processing and storage of the peanut oil, also shows excellent oxidation resistance, can effectively prolong the shelf life of the peanut oil, and can obviously improve a nutritional value of the peanut oil by the resveratrol.