Objective: This study is aimed to extract gum from Abelmoschus esculentus using ultrasonic assisted method and exploring physicochemical, functional, and antioxidant potential of gum for food and pharmaceuticals. Materials and Methods:The extraction of gum from okra was done employing ultrasound-assisted method to improvise the yield. The extracted gum was further characterized for physical properties including swelling index, solubility, water sorption time, packing and flow properties, electrical properties, zeta potential, scanning electron microscopy, and antioxidant activity. Results:The extraction yield of okra fruit gum (OFG) was found to be 31.52%±0.22% (n=3). The OFG powder obtained after lyophilization showed good flow properties as determined from the results of angle of repose (34.21°), Hausner ratio (1.14), and % compressibility (12.5%). An increase in solubility and swelling index of OFG with increase in pH of buffer from 2.0 to 7.4 was observed. The freeze dried OFG possess rough surface and zeta potential of −9.85 mV. Application of derivatized/interacted OFG gum for modification of drug release profiles is concluded from high degree of esterification of 7.8. Conclusion:The result suggest that the antioxidant activity of OFG was higher compared to corn flour gum. Thus, OFG could be utilized as natural antioxidant food ingredients and also for application in medicine and health-care products.