The apple juice obtained after extraction is cloudy, viscous with precipitate during storage, generating visual and technological problems, for this is interesting to conduct clarification. A few years ago, researchers studying the seed of Moringa oleifera Lamarck as a clarifier of vegetal origin to clarify wastewater and brackish water. As gelatin, commonly used in juice clarification, these seeds are cationic proteins, which promote settling of particles in suspension. Considering the need to investigate the action of Moringa seeds as clarifying in other matrices, objective was to conduct a screening to verify the potential of Moringa seeds as fining agent of apple juice. Was applied a Central Composite Rotatable Design (CCRD) for 2 independent variables (concentration Commercial Enzyme (CEZ), minimum and maximum 0.03 0 mL.L-1 and Saline Extract of Moringa seeds (1%) (MEXT) (0.1M NaCl), minimum 0 and maximum 75 mL.L-1). The CCRD methodo consisted of 4 factorial points, 4 axial points, and 3 replicates of the central point. Result was based on juice light transmittance (%). The juice was extracted in domestic centrifuge, depectinized with CEZ (45°C / 2h) followed by finning with MEXT. After settling, transmittance was read in spectrophotometer (546 nm). Results generated a response surface relating the juice transmittance as function of the concentration of MEXT and CEZ. Concentrations between 37 and 60 mL.L-1 MEXT promoted transmittances of 60 to 70%. The CEZ used in depectinization had no impact on the transmittance, being indifferent to concentration applied, possibly natural fruit enzymes acted in the juice. Therefore, we concluded that the Moringa seeds has potential as a finning agent in apple juice and can be a viable alternative, sustainable plant origin agent for apple juice clarification in the studied conditions.